Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/4 cup (60ml) vegetable oil
  • 2 large eggs
  • 1 cup (115g) shredded cheddar cheese
  • 1/2 cup (50g) canned corn, drained
  • 1/4 cup (35g) diced green bell pepper
  • 1/4 cup (35g) diced red bell pepper
  • 1/4 cup (20g) finely chopped pickled jalapenos
  • 2 tablespoons chopped fresh cilantro

Instructions:

  1. Preheat oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking pan.
  2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, 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. Do not overmix.
  5. Gently fold in the cheddar cheese, corn, green bell pepper, red bell pepper, jalapenos, and cilantro.
  6. Pour the batter into the prepared skillet or baking pan. Spread evenly.
  7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let cool slightly in the skillet or pan before slicing and serving.