Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups milk (I use whole milk)
  • 1 cup cornmeal (I use yellow cornmeal)
  • 1 cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs (beaten)
  • 1/4 cup butter (unsalted is my preference, melted & cooled to room temperature)
  • 4 ounces diced jalapenos (drained, optional)
  • 1 cup sharp cheddar cheese (optional)

Instruction

  • Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it up while the oven is preheating.
  • In a small mixing bowl add the milk and cornmeal, mix together and let sit for 10 minutes.
  • Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
  • Use cooking oil spray, coat the hot skillet before pouring in the batter.
  • Pour batter into the skillet.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.