– ½ cup (1 stick) unsalted butter – 1 ½ cups medium grind cornmeal, preferably stone ground – 1 ½ cups white whole wheat flour or regular whole wheat flour or flour of choice – 1 tablespoon kosher salt or 2 teaspoons regular salt – 2 teaspoons baking powder – ½ teaspoon baking soda – Few twists’ freshly ground black pepper – ½ cup shredded Jack or cheddar cheese, divided (for cheesy cornbread, use 1 cup cheese) – 1 ½ cups buttermilk (or 1 cup plain yogurt mixed with ½ cup water) – ½ cup honey – 3 large egg – 1 large corn on the cob, shucked (to yield about ¾ to 1 cup corn kernels) – 1 red or orange bell pepper, finely chopped – 2 medium jalapeños, ribs removed and finely chopped
Heat the oven to 375°F with a rack in the middle. Put the stick of butter in a 10–12-inch cast iron skillet or 9-inch square baking dish and bake for 5–10 minutes.
Mix cornmeal, flour, salt, baking powder, baking soda, and black pepper in a large bowl. Mix in half the cheese. Mix milk, honey, and eggs in a medium bowl until smooth.
Stir wet ingredients into dry ingredients until moistened. When the butter is melted and golden brown but not burnt, carefully remove the sizzling skillet from the oven and swirl to coat.
Stir corn kernels and chopped peppers into the skillet and cook for 30 seconds. Add the entire pan to the batter and stir until combined. Pour batter into hot skillet or pan.
Top with remaining cheese. Return the skillet to the oven and bake for 25–35 minutes until the bread is brown around the edges, springy, and a toothpick inserted in the centre comes out clean with a few crumbs.
Flip the bread over onto a wire rack to cool down. Cut it up into wedges or squares. Add more butter, preferably salted butter, to the side and serve.