Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, medium grind
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 1 large egg, lightly beaten
  • 4 ounces (115g) sharp cheddar cheese, shredded
  • 1 jalapeño, seeded and finely minced
  • 1 tablespoon finely chopped chipotle peppers in adobo sauce

Instructions:

  1. Preheat oven to 400°F (200°C). Place cast iron skillet in the oven while it preheats.
  2. In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together buttermilk, oil, and egg.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix!
  5. Fold in cheddar cheese, jalapeño, and chipotle peppers.
  6. Carefully remove the hot skillet from the oven. Pour the batter into the hot skillet.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cornbread cool slightly in the skillet before slicing and serving.