Ingredient

• 1 cup cornmeal
• 1 cup plus 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• ¼ teaspoon baking soda
• 1 cup almond milk
• 1 large egg
• ¼ cup maple syrup
• ¼ cup extra-virgin olive oil or any neutral oil
• 4 scallions, chopped, reserve some for topping
• ¾ cup seeded and diced jalapeño peppers, 2 to 3 peppers, reserve some for topping
• ¾ cup shredded cheddar cheese
• 1 tablespoon butter, for greasing the pan
• Honey Butter, for serving

Direction

1. Preheat the oven to 350°F with a 10-inch cast-iron pan inside.
2. In a large bowl, combine the cornmeal, flour, baking powder, salt, and baking soda.
3. In a medium bowl, whisk together the almond milk, egg, maple syrup, and oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the scallions, jalapeños, and cheese.
5. Remove the preheated skillet from the oven using an oven mitt (be careful because the handle will be hot!) and grease it with the butter.
6. Pour the batter into the pan, sprinkle with the remaining scallions and jalapeños, and bake for 20 to 24 minutes, or until the center springs back to the touch and a toothpick comes out clean. Let cool for at least 20 minutes before slicing.
7. Serve with honey butter.