1cupall-purpose flouryou could use gluten free here for a gluten free bread
1tablespoonbaking powder
½teaspoonsalt
2 - 3tablespoonssugar
1cup2% cultured buttermilk
¼cupextra virgin olive oilor you could use melted butter, or another oil, I like extra virgin olive oil for its health properties
1large egg
¼ - ⅓cupcanned diced jalapeño peppersdrained and patted dry ( or you could dice and sauté some yourself, but I find canned to be very convenient)
Instructions
Heat oven to 425°F. If using a cast-iron skillet, coat with oil and place in oven while it heats.
In a bowl, mix together the cornmeal, flour, baking powder, salt, and sugar. Set-aside.
In another bowl or measuring cup, mix together the buttermilk, oil, and egg. Add to dry ingredients and stir until just mixed. Stir in the jalapeño. Pour into skillet or another prepared baking dish (if making muffins, only fill half-way. ) Place in oven and bake for about 20 - 25 minutes, or until a toothpick, when inserted in the center, comes out clean (check on muffins after 15.)
Allow to cool for 5 minutes, then serve. Delicious with honey butter!