Makes about 6 servings
Ingredients
140g (1 cup) yellow cornmeal
125g (1 cup) all-purpose flour
100g (1/2 cup) white sugar
2 teaspoons (8g) baking powder
1 teaspoon (6g) kosher salt
1/2 teaspoon (2g) baking soda
180ml (3/4 cup) sour cream
120ml (1/2 cup) buttermilk
2 large eggs
45g (3 tablespoons) melted butter, cooled slightly, plus 15g (1 additional tablespoon) for pan
30ml (2 tablespoons) canola oil
170g (6 ounces) Pepper Jack cheese, grated
75g (1/2 cup) finely chopped fresh jalapeños
Instructions
Place a 10-inch cast iron skillet on middle rack in oven and preheat to 425°F (220°C). In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in cheese and jalapeños.
Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread batter and place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully turn out to wire rack and let cool an additional 10 minutes. Serve immediately. Reheat any leftover cornbread before serving again.
Make Ahead And Storage
Dry mix can be put together at any time and stored in an airtight container indefinetly.
Batter can be made and frozen for 3 months, or refrigerated for 24 hours.
Cooked cornbread can be frozen for up to 3 months.