I love a big cast iron pan of cornbread, but most days call for a much smaller batch. This is a great topped with a spread of my honey-cinnamon butter and served as a side to some dry rubbed chicken thighs and cole slaw.

You can find the larger recipe for Cast Iron Cornbread here.

Makes 4 slices for 2-4 people

cornmeal (fine to medium grain): 100 g/3.5 oz
flour: 50g/1.75 oz
baking powder: 0.5 tsp
baking soda: 0.5 tsp
sugar: 0.5 tsp
salt: 0.25 tsp
egg: 1 whole, whisked with a fork to combine the yolk and white
buttermilk: 150 ml/0.6 cups
jalepeño pepper: about 0.5 to 1 whole medium pepper, finely chopped. Keep or remove seeds to match your desired level of heat
butter or neutral tasting oil: about 5 g/1 tsp

Heat oven to 400 F/200 C. Add the cast iron to the oven while it heats up and you prepare the mix.
Whisk together the dry ingredients. Combine cornmeal, flour, baking powder, sugar, and salt
Whisk in wet ingredients. Add mixed egg and buttermilk to the dry ingredients. Mix enough to combine all ingredients, but do not over mix. Add the jalapeños and mix in (save some pieces for the top if you wish)
Add butter to the pan and return to the over for a couple minutes to melt. Remove from the oven and swirl evenly on the bottom of the pan. Pour in the mixture (add any decorative pepper pieces to the top) and return the pan to the oven.
Bake for about 12-15 minutes. Start checking at about 12 minutes–The center of the mixture should be set. Remove from the oven, let rest for 5-10 minutes, cut and serve while warm.