1. Preheat the Oven

Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking dish or a similar-sized cast iron skillet for the perfect crispy edges.

2. Combine Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.

3. Mix Wet Ingredients

In a separate bowl, whisk together the eggs, buttermilk, milk, and melted butter until smooth.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix to ensure the cornbread remains light and fluffy.

5. Add Cheese and Jalapeños

Fold in the shredded cheddar cheese and finely chopped jalapeños, making sure they’re evenly distributed throughout the batter.

6. Pour and Bake

Pour the batter into the prepared baking dish or skillet, spreading it evenly with a spatula. Bake for 40-45 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.

7. Cool and Serve

Let the cornbread cool for about 10 minutes before slicing into squares. Serve warm with butter, honey, or your favorite chili or soup.