MEXICAN CORNBREAD BILL NEAL

BILL NEAL'S MEXICAN CORN BREAD

---

1 1/2 c. white cornmeal
1/2 c. all-purpose flour
1 tsp. sugar or to taste
2 tsp. double-acting baking powder
1 tsp. baking soda
1 c. grated sharp cheddar cheese
3 fresh jalapeno chilies, seeded & chopped fine (wear rubber gloves)
2 lg. eggs
1 1/2 c. buttermilk
3 tbsp. unsalted butter
1 tsp. salt

Heat a seasoned 9 inch cast iron skillet or heavy cake pan over low heat. Into a bowl sift together the cornmeal, flour, sugar, baking powder, baking soda and salt. Add the cheddar cheese and the chilies and toss the mixture well.In a small bowl whisk together the eggs and buttermilk. In the skillet melt the butter and whisk it into the buttermilk mixture. Working quickly add the buttermilk mixture to the cornbread well and pour it into the heated skillet. Bake cornbread in the middle of a preheated 425 degree oven for 25 to 30 minutes or until it pulls away from the sides of the skillet and the top is browned lightly.