1 ¼cupscornmeal (use a coarser grind for more texture)
¼cuplight brown sugar
1-2jalapeños, diced, with or without seeds
Preheat oven to 400°F. Place butter in an 8- or 9-inch cast-iron skillet and put it into the warm oven. Let the butter melt while you prepare the bread.
In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt. Add brown sugar and whisk to remove any clumps or lumps. Pour in buttermilk, milk, eggs, and honey. Whisk to combine.
If you want to flavor and add spice to the cornbread (the perfect additions with a bowl of chili), add the jalapeños and cheese. These are of course optional. Mix to combine.
Remove skillet with melted butter from the oven, being careful as it is very hot! Pour batter into the middle of the skillet and return to the oven. Bake for 20-27 minutes until puffed with a brown crust on top and around edges. Let cool for 5-10 minutes then cut and serve warm.