Golden, deep-flavored cornbread gets its signature kick from finely diced jalapeños folded right into the batter, while sharp cheddar melts through every bite for a rich, savory finish. The base comes together with cornmeal, buttermilk, and eggs for a moist, tender crumb, and baking it in a screaming-hot cast iron skillet gives the edges that irresistible crisp, caramelized crust. A swirl of melted butter in the pan before the batter goes in means the bottom turns golden and slightly crackly, almost like a cornbread crust all its own. Sliced into wedges and served warm, it's the kind of side that disappears fast at any table. This one is a natural fit for a vegetarian spread, delivering all the smoky-spicy, cheesy comfort of classic skillet cornbread without a single meat product in sight.
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Place a 10-inch cast iron skillet in the oven and preheat to 425°F (220°C).
Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.
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