• Preheat oven to 400ºF. Lightly grease an 9x9-inch metal baking pan or 11-inch cast iron skillet.
• Mix the dry ingredients. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-mixed.
• Mix the wet ingredients. In a measuring cup or bowl, whisk together the buttermilk, sour cream, and eggs until smooth.
• Mix the wet ingredients into the dry. Make a well in the center of the dry ingredients and pour in the wet ingredients. Whisk until just combined.
• Fold in the melted butter. Using a silicone spatula, fold the slightly cooled melted butter into the batter until it's smooth and all the butter is incorporated. Fold in the minced jalapeños, green onion, and half of the cheddar.
• Rest at room temperature. Cover with plastic wrap and rest for 20 minutes.
• Bake. Spread the cornbread batter in an even layer in the prepared baking dish or skillet. Top with the remaining cheddar cheese. Bake at 400ºF for 25-30 minutes, until the cornbread is golden brown and a toothpick comes out clean when inserted into the center.
• Cool. Let the cornbread cool for 20 minutes before slicing and serving.

Storage Instructions

• To store: Store in an airtight container or ziplock bag on the counter for up to 3 days. If you plan to store for longer, store in the fridge for up to 1 week.

  To freeze: Wrap the cornbread tightly in plastic wrap and then place in a freezer-safe ziplock bag. This helps prevent freezer burn. Freeze for up to 3 months. Defrost overnight in the fridge.