Ingredients
½ cup butter
⅔ cup sugar
2 large eggs
1 cup buttermilk
½ tsp baking soda
½ tsp salt
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup jalapeño pepper, finely diced
Directions
Preheat oven to 375°.
In a large mixing bowl, whisk together melted butter and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking soda, and whisk to combine. Add the flour, cornmeal, peppers, and salt. Using a spatula stir until just blended. Do not over mix.
Pour batter into a greased 8-inch square pan or baking dish. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for at least 15 minutes before trying to cut.
Serve warm.
Note: Add 1 Tbsp butter to 10-inch cast iron skillet, place in oven until butter is melted and skillet is hot. Add batter and cook as directed.
If no buttermilk is available, mix 1 cup milk with 1 Tbsp distilled white vinegar and allow to rest 15 minutes.