1-Preheat oven: Preheat oven to 350°F (175°C) and place a 10-inch cast-iron skillet inside to heat.

2-Mix dry ingredients: In a large bowl, whisk together 1 cup cornmeal, 1 cup plus 1 tablespoon all-purpose flour, 2 teaspoons baking powder, ½ teaspoon sea salt, and ¼ teaspoon baking soda.

3-Combine wet ingredients: In a separate bowl, whisk 1 cup plain, unsweetened milk, 1 large egg, ¼ cup maple syrup (or honey), and ¼ cup extra-virgin olive oil or neutral oil.

4-Mix wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined don’t overmix to keep the texture light.

5-Add mix-ins: Gently fold in 4 chopped scallions, ¾ cup seeded and diced jalapeño peppers, and ¾ cup shredded sharp cheddar cheese, reserving some scallions and jalapeños for topping.

6-Prepare skillet: Carefully remove the hot skillet from the oven and grease it thoroughly with 1 tablespoon butter.

7-Pour batter and top: Pour the batter into the hot, greased skillet and sprinkle the reserved scallions and jalapeños evenly over the top.

8-Bake: Bake for 20 to 24 minutes, or until the edges are golden brown and the center springs back when touched. A toothpick inserted into the center should come out clean.

9-Cool and serve: Allow the cornbread to cool in the skillet for at least 20 minutes before slicing and serving. Serve warm, optionally with honey butter.