Prep the oven and pan: Preheat the oven to 400°F (204°C). Place a 10-inch cast-iron skillet in the oven to heat up. If you don’t have cast iron, use a buttered 9-inch square pan, but skip preheating the pan.

Prep the jalapenos: Seed and finely dice the jalapenos. For more heat, leave some seeds and membranes intact. Set aside a small pinch for sprinkling on top if you like a pop of color.

Mix the dry ingredients: In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon kosher salt.

Combine the wet ingredients: In a separate bowl, whisk 1 1/4 cups buttermilk, 2 large eggs, and 6 tablespoons melted butter (slightly cooled). If using milk and lemon, stir 1 tablespoon lemon juice into 1 1/4 cups milk and let sit 5 minutes before using.

Bring the batter together: Pour the wet mixture into the dry ingredients. Stir gently until just combined—some small lumps are okay. Fold in 1 1/2 cups grated sharp cheddar and the diced jalapenos. Do not overmix.

Heat and butter the skillet: Carefully remove the hot skillet from the oven. Swirl in 1 tablespoon butter until it melts and coats the bottom and sides. This helps create a crisp, golden crust.

Fill and top: Pour the batter into the skillet. Smooth the top and sprinkle with a little extra cheddar and the reserved jalapenos for a pretty finish.

Bake: Bake 18–23 minutes, until the top is golden and a toothpick comes out with a few moist crumbs. Avoid overbaking to keep it tender.

Rest and slice: Let the cornbread cool 10 minutes in the skillet. Slice into wedges and serve warm with butter, honey, or a drizzle of hot honey.