A flavorful twist on classic cornbread with a spicy kick and cheesy goodness.
Preheat your oven to 400°F (200°C) and place a cast iron skillet inside to heat up.
Heating the skillet beforehand ensures a crispy crust for your cornbread.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
Whisk the dry ingredients thoroughly to ensure even distribution of the leavening agents.
In a separate bowl, whisk together the canola oil, buttermilk, and egg until well combined.
Make sure the wet ingredients are at room temperature for better mixing.
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
Overmixing can result in a dense cornbread, so mix until you no longer see dry flour.
Fold in the diced jalapeños and shredded cheddar cheese gently.
Distribute the add-ins evenly for consistent flavor in every bite.
Carefully remove the hot skillet from the oven, grease it lightly, and pour in the batter.
Use oven mitts to handle the hot skillet safely.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
Check the cornbread a few minutes before the end of the baking time to avoid overbaking.
Let the cornbread cool slightly before slicing and serving. Enjoy!
Serve warm with a pat of butter or a drizzle of honey for extra flavor.
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