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1
Place your cast iron skillet in your oven and pre-heat both to 350F
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2
In a medium bowl, beat the eggs.
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3
Whisk in the buttermilk.
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4
Then slowly stream in the vegetable oil while whisking constantly.
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5
Stir in the cheddar, corn and jalapenos and mix thoroughly.
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6
In a large bowl, whisk together the corn meal, flour, baking soda, baking powder, sugar and salt.
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7
Then pause right here if the oven isn't finished pre-heating.
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8
When your oven has finished pre-heating, its time to finish up.
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9
Pour the liquid mix into the dry mix and whisk together thoroughly.
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10
This is a thin batter so expect it to be runny, but if its too thin sprinkle in a bit more corn meal.
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11
I usually add maybe an extra tablespoon or two, depending on how it looks.
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12
Now we want to work quickly so the cast iron doesn't cool down too much, so put on your oven mitt and grab your vegetable oil.
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13
Quickly remove skillet from the oven, pour in just a bit of vegetable oil and quickly swirl it around to coat the pan.
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14
Don't skip the sides when you're twisting and turning, but work quickly so it stays really hot.
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15
As soon as its coated, pour in the batter.
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16
You want it to sizzle around the edges as it goes in so you get that great cornbread crust.
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17
Now back in the oven to bake for 30-35 minutes.
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18
When its done it should be golden brown on top and should bounce back firmly if you press down in the center.
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19
I turn mine out upside-down on a dinner plate and just serve it that way.
