Ingredients

• 2 cups yellow cornmeal
• 2 cups flour
• 1 ¹⁄₂ tbsp. sugar
• 1 tbsp. plus 1 tsp. baking powder
• 2 ¹⁄₂ tsp. salt
• 2 cups milk
• ¹⁄₂ cup corn oil
• 2 eggs, beaten
• ³⁄₄ cup fresh or frozen corn kernels
• ³⁄₄ cup sliced pickled jalapeños
• 2 tbsp. butter

Instructions

1. Heat oven to 425°. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl. Whisk in milk, corn oil, and eggs. Using a rubber spatula, fold in corn and jalapeños; set batter aside.
2. Heat a 12" cast-iron skillet; grease with butter. Pour in batter; bake until golden brown and a toothpick inserted into center comes out clean, about 35 minutes.