1 ¼cupsmilk, buttermilk (see Note), or plain yogurt
Instructions
Preheat the oven to 375°F.
Put the butter in a medium-size ovenproof skillet (preferably cast-iron) or an 8-inch-square or round baking pan and place it in the oven to heat until the pan is hot and the butter is melted, about 4 minutes.
Meanwhile, combine the cornmeal, flour, baking powder, salt, sugar, scallions, jalapenos and cheddar in a large bowl. In a smaller bowl, mix the egg and milk together. Pour the melted butter from the pan into the egg and milk mixture and whisk to combine (but don’t wipe out the excess melted butter in the pan).
Add the milk mixture to the dry ingredients, and stir just until they are barely combined. Scrape the batter into the pan that you used to melt the butter, and spread it evenly.
Bake the cornbread until the top is lightly browned and a toothpick inserted into the center comes out clean, about 25 minutes. Place the skillet on a wire rack to cool for at least 10 minutes. Serve the cornbread hot or warm or at room temperature.
Notes
The cheese, jalapenos and scallions, plus a generous amount of dairy, prevent this bread from becoming dry. Also keep an eye on the baking time; when a toothpick or a skewer inserted into the middle of the cornbread comes out dry or with just a moist crumb or two sticking to it, it’s done.