Ingredients
1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 to 2 tsp diced jalapenos or dried jalapeno powder
1/3 cup whole milk
1 cup buttermilk
2 eggs, lightly beaten
8 tablespoons unsalted butter, melted
1 cup shredded cheddar cheese
2 TBSP lard for the cast iron pan or an additional 2 TBSP of butter, melted.
Directions:
1. Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
2. In a large bowl, mix together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
3. Whisk in the milk, buttermilk, eggs and melted butter
4. Gently fold in cheddar cheese and jalapenos
5. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the 2 TBSP of lard or butter. Pour the batter into the skillet and place it in the center of the oven.
6. Bake until the center is firm and a knife or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.