1 cup yellow cornmeal (125g)
1 cup all-purpose flour (140g)
1 tbsp. sugar (12.5g)
1 tbsp. baking powder (12g)
½ tsp. salt (2g)
1 1/2 cups buttermilk (360ml)
1 egg, beaten
½ cup fresh or pickled jalapeños, chopped (85g)
½ cup grated Parmesan cheese (50g)
1 cup grated cheddar, divided in half (115g)
¼–1/3 cup of bacon drippings, pork lard or vegetable oil (60-80ml)
Preheat your oven to 425°F (218°C.)
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Stir in the buttermilk and beaten egg, combining well. Add the jalapeños, Parmesan cheese and ½ cup of the cheddar cheese. Stir the batter to combine well and set aside.
Using a 9” (22cm) cast iron skillet, heat the bacon drippings, pork lard or vegetable shortening to 325°F – 350°F (162°C – 176°C). Pour in the cornbread batter. Place the skillet in the oven and bake for 25 minutes.
Remove the pan from the oven and top the cornbread with the remaining grated cheddar cheese. Return the pan to the oven and bake for another 10 minutes or until the cheese is melted and the cornbread is golden brown.
Option: Scatter sliced jalapeños over the uncooked cornbread before baking, instead of folding them in the batter.