Jalapeno Smoked Cheddar Cornbread

Recipe:

1 1/2 C. Buttermilk

3 Eggs

2 T. Sugar

1 1/2 C. Grated Smoked Cheddar - divided use

2 Large Fresh Jalapenos - seeded and diced

1/2 C. Butter - melted

1 1/2 C. All-Purpose Flour

1 1/2 C. White Cornmeal

1 1/2 T. Baking Powder

1 t. Garlic Salt

2 T. Cold Butter

1. Whisk the buttermilk, eggs and sugar together in a large mixing bowl. Stir into mixture- one cup of grated cheddar, diced jalapenos, and melted butter.

2. In a separate bowl, combine flour, cornmeal, baking powder and garlic salt. Add the dry ingredients to the wet ingredients and whisk together. Mixture will be thick and fluffy.

3. Add 2 T. cold butter to a 10-inch cast iron and place it into a preheated oven at 425 degrees. Heat skillet until hot. Tip-brown butter is perfect, but butter can burn quickly and turn black, so watch closely.

4. Once skillet is hot and butter is melted remove it from the oven and pour in the batter. Sprinkle with remaining cheese and bake for 25-30 minutes or until center is set.