1 1/2 cup all purpose flour

1 1/2 cup fine cornmeal

3/4 cup brown sugar

2 tsp salt

1 1/2 tbsp baking powder

2 cup buttermilk

4 extra large eggs

3/4 cup vegetable oil

1-2 jalapeño, seeded finely diced

3 ears of corn, removed from cob

3 cups shredded cheddar cheese

1/4 cup unsalted butter

1. Preheat oven to 400F

2. Mix flour, cornmeal, sugar, salt and baking powder in a bowl

3. Mix buttermilk, eggs and oil in a separate bowl

4. Add the wet ingredients to the dry and stir until just combined

5. Stir in corn, cheese and jalapeño

6. Melt butter in a 10 inch cast iron pan then pour batter into the pan

7. Bake until cooked through and golden, about 30-40 min minutes

8. Serve with sour cream and a tomato salad