Cast-Iron Pan Jalapeño Cornbread

Ingredients

• 1 1/2 sticks unsalted butter
• 1 cup plus 2 tablespoons stone-ground cornmeal
• 1 cup unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon table salt
• 1 cup buttermilk (substitute milk if you don’t have buttermilk)
• 2 tablespoon packed brown sugar
• 2 large eggs
• 1/4 cup corn kernels, fresh or frozen
• 1-2 fresh jalapeños, minced (seeded if you don’t like the heat)
• 2 green onions, diced (just the white part)
• 1 cup mild or medium cheddar, grated
• 1 tablespoon olive oil