Golden cornmeal batter gets its signature tang from buttermilk and a rich swirl of melted butter, studded generously with sharp cheddar and diced jalapeños for a bite that's equal parts creamy and spicy. Baked in a screaming-hot cast iron skillet, the edges turn deep golden and slightly crisp while the center stays tender and moist, with an extra scattering of cheese and pepper melting into a bubbly, blistered top crust. Each wedge delivers that perfect contrast of sturdy crumb and gooey, cheesy pull, with just enough heat from the jalapeños to keep things interesting. It's a fantastic side for chili, barbecue, or a big pot of beans, and it holds up beautifully whether you're serving it fresh out of the skillet or reheating leftovers the next day. This one is a solid pick for a wheat free table, no fuss required.
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Learn more →8 servings
Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven while it preheats, for at least 10 minutes.
Whisk together the cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl until evenly combined.
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