Mexican Cornbread with Jalapeños

Instructions:

1. Preheat the oven. Set it to 400°F (200°C). This high heat is what creates that mahogany exterior.
2. Whisk the dry ingredients. In your large bowl, combine the yellow cornmeal, all purpose flour, baking powder, salt, and cayenne pepper. Whisk until no clumps remain.
3. Blend the wet ingredients. In a separate container, whisk the eggs, buttermilk, melted unsalted butter, and cream style corn until the mixture is smooth and velvety.
4. Combine the two. Pour the wet mixture into the dry bowl. Use your spatula to fold them together.
5. Fold in the mix ins. Gently stir in the shredded sharp cheddar, diced jalapeños, and fresh cilantro. Mix until just combined. Note: Overmixing leads to a tough, rubbery bread.
6. Prep the pan. Grease your 8 inch cast iron skillet or 8x8 inch baking pan with butter or oil.
7. Fill the pan. Pour the batter in and smooth the top with your spatula.
8. Bake the bread. Put it in the oven for 25–30 minutes. Bake until the edges pull away from the sides, the top is mahogany colored, and the center springs back when lightly pressed.