Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, preferably stone-ground
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 cup (150g) frozen corn kernels, thawed
  • 1/2 cup (50g) shredded cheddar cheese, plus more for topping
  • 1/2 cup (50g) shredded Monterey Jack cheese, plus more for topping
  • 1/4 cup (about 1 large) finely diced jalapeno, seeded for less heat (more to taste)
  • 1/4 cup (packed) chopped cilantro

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9-inch cast iron skillet (or baking pan) well.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix!
  5. Gently fold in the corn kernels, cheddar cheese, Monterey Jack cheese, jalapeno, and cilantro.
  6. Pour the batter into the prepared skillet or pan. Sprinkle with additional cheese.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
  8. Let cool in the pan for a few minutes before slicing and serving.