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Serves 6 To 8

1 cup cornmeal
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup whole milk
2 large eggs
1 tablespoon fresh lemon juice
1 tablespoon plus ¼ cup pure maple syrup, divided
1 cup coarsely grated sharp Cheddar cheese
¼ cup seeded chopped jalapeños (from about 3 jalapeños)
1 ½ tablespoons butter
1 ½ tablespoons extra-virgin olive oil

 

Position the rack in the center of the oven and preheat to 425°F. Whisk the cornmeal, flour, salt, and baking soda in a medium bowl to blend. In another medium bowl, whisk the milk, eggs, lemon juice, and 1 tablespoon maple syrup until well blended. Add the milk mixture to the flour mixture and stir to incorporate. Stir in cheese and the jalapeños.

Melt the butter with the olive oil in a 10-inch cast-iron skillet or other ovenproof skillet over medium-high heat. Pour the cornmeal batter into the skillet. It will sizzle. Transfer the skillet to the oven and bake the cornbread in the hot skillet for 15-20 minutes, until lightly golden. Remove the skillet from the oven and cool the cornbread slightly in the skillet. Use toothpicks or a cake-tester to puncture little holes in the top and drizzle the remaining ¼ cup maple syrup so that it soaks the cornbread. Cut the cornbread into wedges and serve.

You can also bake the cornbread in a muffin tin.