Jalapeño Cheddar Cornbread

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour , sifted
• 0.25 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 0.25 cups vegetable oil
• 2 jalapeños , seeded and minced
• 1 small yellow onion , minced
• 0.75 cups shredded sharp Cheddar cheese , divided
• 1 large egg , beaten
• 1 cup buttermilk
• 1 tablespoon vegetable oil , or as needed

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Place a 10-inch cast iron skillet in the oven.

2. 2

   Whisk cornmeal, flour, sugar, baking powder, salt, and pepper together in a bowl. Slowly stir in 1/4 cup oil until mixture is crumbly. Stir in onions, jalapeños, and 1/2 cup shredded cheese.

3. 3

   Fold in egg and buttermilk until just blended. Do not overmix.

4. 4

   Remove the hot skillet from the oven and swirl 1 tablespoon oil around to grease the bottom and sides. Pour bread batter into the skillet.

5. 5

   Bake in the preheated oven until golden brown and a toothpick inserted near the center comes out clean, 20 to 25 minutes.

6. 6

   Sprinkle remaining 1/4 cup cheese on cornbread immediately after removing from the oven; let sit for a few minutes before serving.