Jalapeño, Corn & Cheddar Skillet Cornbread

1: Preheat your cast iron skillet in the oven to 375°F.

2: Melt a bit of butter in a small pan and sauté jalapeños, onions, and corn for about 5 minutes.

3: In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.

4: Prepare buttermilk if needed by mixing milk and vinegar and letting sit for 5 minutes.

5: Add buttermilk and eggs to the dry ingredients and stir until smooth.

6: Add the stick of butter to the hot skillet and melt it in the oven for 3–5 minutes.

7: Pour the melted butter into the batter and mix gently.

8: Fold in the cooled jalapeño-corn mixture and shredded cheddar cheese.

9: Pour the batter into the hot skillet and bake for about 25 minutes until golden brown.

10: Allow to rest and then serve.