1-First, preheat the oven to 350°F and place a 10-inch cast-iron skillet inside to heat up.

2-In a large bowl, mix the dry ingredients: 1 cup cornmeal, 1 cup plus 1 tablespoon all-purpose flour, 2 teaspoons baking powder, ½ teaspoon sea salt, and ¼ teaspoon baking soda.

3-Then, in a separate bowl, whisk together the wet ingredients: 1 cup almond milk, 1 large egg, ¼ cup maple syrup, and ¼ cup extra-virgin olive oil.

4-Combine the wet and dry ingredients by stirring just until blended, being careful not to overmix for the best texture. Fold in 4 chopped scallions, ¾ cup seeded and diced jalapeño peppers, and ¾ cup shredded sharp cheddar cheese, reserving some scallions and jalapeños for topping. Carefully remove the hot skillet, grease it with 1 tablespoon butter, pour in the batter, and sprinkle the reserved toppings on top.

5-Bake for 20 to 24 minutes until the edges are golden brown, the top springs back when touched, and a toothpick inserted comes out clean.

6-Let the cornbread cool for at least 20 minutes before slicing to keep it from crumbling. This jalapeño cornbread is best served warm with honey butter, making it a hit for family dinners or casual gatherings.