1-Start by preheating your oven to 350°F and placing a 10-inch cast-iron skillet inside to warm up this step helps create that crispy edge everyone loves. In a large bowl, mix 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 until well combined. Meanwhile, in another bowl, whisk 1 cup almond milk with 1 large egg, ¼ cup maple syrup, and ¼ cup extra-virgin olive oil for a smooth mixture.

2-Now, pour the wet ingredients into the dry ones and stir gently until just mixed overmixing can make it tough. Fold in 4 chopped scallions, ¾ cup seeded and diced jalapeno peppers, and ¾ cup shredded cheddar cheese, but save some scallions and jalapenos for the topping. Carefully take the hot skillet out of the oven, grease it with 1 tablespoon butter, then pour in the batter and sprinkle the reserved toppings on top.

3-Bake for 20 to 24 minutes until the edges turn golden and the top bounces back when touched, or a toothpick inserted comes out clean. Let it cool for about 20 minutes before slicing, and serve with honey butter for an extra treat. This process takes roughly 15 minutes to prep and 20 to 24 minutes to cook, totaling around 35 minutes, which is great for busy schedules.