- 1 cup cornmeal
- 1 cup all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup sugar
- 2 tbsp oil or melted butter plus more oil for your skillet
- 1 can creamed corn
- 1/2 cup chopped pickled jalapenos
- 1/2-1 cup buttermilk
- 2 large eggs
- 1 1/2 cup grated medium to sharp cheddar cheese
Preheat the oven to 425 degrees F. Whisk together all the dry ingredients in a large bowl. Add the creamed corn, the eggs, the oil or melted butter, the jalapenos, the cheese and start with a half of buttermilk then more if needed. Place your skillet in the oven to heat with a thin layer of oil or on top of the stove. Iron skillets work best. When the skillet is heated, add your cornbread batter and cook until golden brown on top and a toothpick when inserted comes out clean.
