2/3 cup yellow cornmeal
1/3 cup all purpose flour
1 teaspoon double acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cut coarsely grated extra sharp Cheddar
4 tablespoons chopped drained bottled pimiento
1 1/2 teaspoons finely chopped seeded bottled pickled jalapeño chili, or to taste
1 large egg
3/4 cup buttermilk
1/2 stick (1/4 cup) unsalted butter

Directions:
In a bowl whisk together the cornmeal, the flour, the baking powder, the baking soda, and the salt, add the Cheddar, the pimiento, and the jalapeño, and toss the mixture well. In a small bowl whisk together the egg and the buttermilk.

In a cast iron or other heavy oven proof skillet measuring 8 inches across the bottom, melt the butter over moderately low heat and add half of it to the buttermilk mixture, whisking. Transfer the skillet with the remaining melted butter to the middle of a preheated 425°F oven and heat it for 5 minutes.

While the skillet is heating, add the buttermilk mixture to the cornmeal mixture an stir the batter until it is just combined. Working quickly, remove the skillet from the oven, add the batter, smoothing the top, and bake it in the middle of the 425°F oven for 15 to 20 minutes, or until it is golden and a tester inserted in the center comes out clean. Serve the corn bread, cut into wedges, warm or at room temperature.

Serves 2 with leftovers.

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