2/3 c. yellow cornmeal
1/3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 c. coarsely grated extra sharp Cheddar
4 tbsp. chopped drained pimiento
1 1/2 tsp. fine chopped seeded pickled jalapeno
1 egg
3/4 c. buttermilk
1/2 stick (1/4 c.) unsalted butter

In bowl, whisk meal, flour, powder, soda and salt. Add cheese, pimiento and peppers. Toss mixture well.

Small bowl, whisk eggs and buttermilk together.

In iron or other oven proof 8 inch skillet, melt butter over moderate low heat. Add 1/2 butter to egg mixture whisking. Preheat skillet in hot 425 degree oven 5 minutes.

Mix egg mix and dry mix together until just combined. Remove skillet from oven (work quickly). Add batter to skillet, smooth top. 425 degrees, 15 or 20 minutes until tester is clean.