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Preheat oven to 375 degrees F. While preparing the batter place a 9” or 10” cast iron skillet in the oven for 15 – 20 minutes to get it piping hot.
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In a large mixing bowl combine the cornmeal, flour, sugar, baking powder, baking soda, salt, green onions, jalapeño and cheddar cheese.
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In a medium bowl whisk eggs until blended, then whisk in buttermilk and ½ cup melted butter.
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Make a well in the dry ingredients and pour the wet ingredients into it. Using a spatula stir to combine just until moistened until all the flour and cornmeal has been absorbed.
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Exercise caution while preparing the next steps as the skillet will be very hot: carefully remove the hot skillet from oven and brush the bottom and sides with 1 tablespoon of melted butter.
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Immediately pour the batter into the hot buttered skillet, spreading it evenly. Garnish top with sliced jalapeño and/or red chili peppers as desired. Carefully place it in the oven and bake for 18 - 20 minutes until nicely golden and a toothpick inserted in the centre comes out clean.
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Remove from oven and let the bread cool slightly in the skillet for a few minutes before cutting into wedges.