2 cups of cornmeal (yellow or white)
1/2 cup all-purpose flour
1 tsp baking powder
1 tsp kosher salt
1 tbsp sugar
1 egg, lightly beaten
2 cups buttermilk
2 tbsp vegetable oil
2-3 jalapenos or cayenne chilis, seeded and minced
1 cup shredded cheddar cheese, plus additional for topping
1 cup frozen sweet corn (optional, but I would highly recommend it)
Preheat oven to 450 degrees.
Put the oil in a large (10-inch) cast-iron skillet and place it in the oven to heat up while you mix your ingredients.
Mix together dry ingredients. Set aside. Whisk together egg and buttermilk. Add wet ingredients to dry ingredients. Stir to combine. Fold in jalapenos, cheese and corn (if using).
Remove the cast iron skillet from the oven and swirl the hot oil around the pan. Pour batter into the skillet and bake in oven until a skewer inserted into the middle of the pan comes out clean, about 25 minutes. The cornbread should be golden on top and pulling away from the sides of the skillet.