|1 cup all-purpose flour|
|1 cup stone-ground yellow cornmeal|
|1 tbsp sugar|
|1 1/2 tsp baking powder|
|1 tsp coarse salt|
|pinch cayenne pepper|
|1 1/2 cup milk|
|2 large eggs • lightly beaten|
|1 1/2 tbsp unsalted butter • melted|
|1 cup cheddar cheese • grated|
|1/2 cup corn kernels|
|2 tbsp pickled jalapeños • chopped|
Preheat the oven to 425°F.
In a large bowl, whisk together the ﬂ our, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapeños, if using.
Place in a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean. Do not overbake or the corn bread will be dry. Cut into wedges or squares and serve hot.