Homesteader Cornbread

1 1/2 cups buttermilk1 cup milk1 cup sugar3 jalapeños minced (2 w/ seeds, 1 without)1/2 minced Vidalia onionPut 2tbsp salted butter into the cast iron while its heating up to temp. Pull out and swirl/rotate to coat bottom and up the sides.Sautee onion and jalapeños and then add to the batter. The longer the jalapeños sit in the batter, the hotter it'll be (so it seems anyway).After the timer, check that it's cooked through. If it's not to the color you want on top, toss it under the broiler until it's where you want it.Biggest thing is fluffing the corn meal in the combined milk and buttermilk to saturate the corn meal.

1 1/2 cups buttermilk1 cup milk1 cup sugar3 jalapeños minced (2 w/ seeds, 1 without)1/2 minced Vidalia onionPut 2tbsp salted butter into the cast iron while its heating up to temp. Pull out and swirl/rotate to coat bottom and up the sides.Sautee onion and jalapeños and then add to the batter. The longer the jalapeños sit in the batter, the hotter it'll be (so it seems anyway).After the timer, check that it's cooked through. If it's not to the color you want on top, toss it under the broiler until it's where you want it.Biggest thing is fluffing the corn meal in the combined milk and buttermilk to saturate the corn meal.

It was pretty good! A little more dense than I normally like cornbread.

I used almond original unsweetened milk and self rising flour and corn meal. No sugar. Turned out beautiful and moist…💯

I made this in 18 standard size muffin cups and baked for 20 minutes. They are delicious. I used Avocado oil for the vegetable oil. Other than that I did not change a thing.