Jalapeño Jack Cornbread

Ingredients

• 1 cup yellow corn meal
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/2 cup milk
• 1 egg
• 1/2 cup diced pepper jack cheese
• 1/4 cup diced jalapeno
• 1/4 cup vegetable shortening

Directions

1. Set your oven to 450 degrees F. In a large bowl, whisk the cornmeal with the flour, salt, and pepper, then whisk in the baking powder and baking soda. In a medium bowl, beat the buttermilk, milk, and egg until blended. Add the liquid mixture to the cornmeal mixture, stirring just until everything comes together. Fold in the cheese and jalapeño.
2. Add the shortening to a cast iron skillet, then slide the skillet into the oven. Warm it until the shortening has melted fully and looks clear.
3. Remove the skillet from the oven. Very carefully tip the melted shortening into the batter, keeping a thin coating behind in the skillet. Stir until the shortening is evenly worked in.
4. Pour the batter into the hot skillet. Bake until the top is golden and cracked, 25 minutes.