- 1 1/2 sticks unsalted butter
- 1 Cup plus 2 tablespoons stone-ground cornmeal
- 1 Cup unbleached all-purpose flour
- 1 Tablespoon baking powder
- 1 Teaspoon table salt
- 1 Cup buttermilk (substitute milk if you don’t have buttermilk)
- 2 Tablespoons packed brown sugar
- 2 large eggs
- 1/4 Cup corn kernels, fresh or frozen
- 1-2 fresh jalapeños, minced (seeded if you don’t like the heat)
- 2 green onions, diced (just the white part)
- 1 Cup mild or medium cheddar, grated
- 1 Tablespoon olive oil
Preheat the oven to 375 degrees F.
Place an 11- or 12-inch cast-iron skillet on the stovetop and melt the butter over medium heat.
Cook, swirling the pan to coat the sides and bottom until the butter turns a deep nut brown and the foam subsides.
Watch it carefully; you do not want it to burn.
Pour the butter into a small bowl and let it cool slightly.
Do not wipe out the skillet.
In a medium bowl, mix together 1 cup of the cornmeal along with flour, baking powder and salt.
In the small bowl with the cooled butter, whisk together the buttermilk, brown sugar, butter and eggs.
Add the liquid mixture to the flour mixture and stir until just blended, then stir in the corn, green onions, jalapeño and cheddar cheese.
If the skillet is no longer warm (cast iron should retain its heat), heat it up on the stovetop.
Then pour the batter into the skillet.
Place the skillet into the oven and bake until the top is golden brown and the edges pull away from the sides, about 30-40 minutes.
Allow to cool in the skillet for 10 minutes before slicing and serving warm with butter and honey.