Ingredients:

  • 1.5 cups (240g) Yellow cornmeal
  • 1 cup (125g) All-purpose flour
  • 1 tbsp Baking powder
  • 0.5 tsp Baking soda
  • 1 tsp Sea salt
  • 1 cup (240ml) Full-fat buttermilk
  • 14.75 oz (418g) Cream-style corn
  • 2 Large eggs, beaten
  • 0.5 cup (115g) Unsalted butter, melted
  • 1 tbsp Unsalted butter for the skillet
  • 2 tbsp Honey
  • 1.5 cups (170g) Sharp cheddar cheese, shredded
  • 4 oz (113g) Diced green chilies, drained
  • 2 Fresh jalapeños, seeded and finely diced

Instructions:

  1. Place 1 tablespoon of butter in a 10-inch cast iron skillet and place in the oven. Preheat the oven to 400°F (200°C) until the skillet is hot and the butter is melted and sizzling.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and sea salt.
  3. Create a well in the center of the dry ingredients and add the buttermilk, cream-style corn, beaten eggs, 0.5 cup melted butter, and honey. Stir until just combined; do not overmix.
  4. Gently fold in the shredded cheddar cheese, drained green chilies, and half of the diced jalapeños.
  5. Carefully remove the hot skillet from the oven and swirl the melted butter to coat the bottom and sides. Pour the batter into the skillet; it should sizzle on contact.
  6. Top the batter with the remaining jalapeño slices and a sprinkle of extra cheese if desired. Bake for 22–25 minutes until the top is golden-brown and a toothpick inserted into the center comes out clean.