Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1 cup buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 1/4 cup unsalted butter (melted)
  • 1 cup corn kernels (fresh, frozen, or canned)
  • Optional: 1-2 jalapeños (finely chopped, for a spicy kick)

Instructions:

  1. Preheat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet or a baking dish in the oven to heat.
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar until well combined.
  3. In a separate bowl, combine the buttermilk, eggs, and melted butter. Whisk until the mixture is smooth.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until combined
  5. Fold in the corn kernels and, if using, jalapeños.
  6. Carefully remove the hot skillet from the oven. Pour a small amount of the melted butter into the hot skillet, swirling it around to coat the bottom.
  7. Pour the cornbread batter into the hot skillet, using a spatula to spread it evenly. Bake in the preheated oven for 20-25 minutes.
  8. Remove from the oven and allow to cool for about 5 minutes before slicing. Serve warm, preferably with butter.