1 cup all-purpose flour (120 grams)
1 cup yellow cornmeal (140 grams)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon coarse salt
6 tablespoons unsalted butter , cold and cut into cubes (85 grams)
1 cup cheddar cheese , shredded (113 grams)
1-2 jalapeños thinly sliced (see Note)
¾ cup cold buttermilk , plus additional for brushing (175 ml)


1.Preheat oven to 400°F. Line a sheet pan with parchment paper.
2.In a medium bowl mix together the flour, cornmeal, baking powder, baking soda, and salt. Mix in the butter with a pastry cutter or a fork until mixture resembles coarse meal. Add ¾ cup of the cheese and the jalapeño slices. Add the buttermilk and stir until the dough comes together in a ball.
3.On a lightly floured surface, gather the dough into a bowl and knead gently 6 times. Pat dough to about ½ inch thick. Cut dough into three inch rounds with a lightly floured cutter. Place on the prepared baking sheet about 2 inches apart. Brush with buttermilk and top with remaining cheese.
4.Bake until golden brown, about 15-20 minutes. Transfer to a wire rack to cool. Store leftovers in an airtight container at room temperature for up to 3 days.

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