# Components:
→ Dry Ingredients
01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1½ teaspoons baking powder
05 - ½ teaspoon baking soda
06 - ¾ teaspoon fine sea salt
→ Wet Ingredients
07 - 1 cup buttermilk, at room temperature
08 - 2 large eggs
09 - ¼ cup pickle juice (from dill pickles)
10 - ⅓ cup unsalted butter, melted and slightly cooled
→ Mix-Ins
11 - 1 cup shredded sharp cheddar cheese
12 - ½ cup diced dill pickles, well-drained
13 - 1–2 jalapeños, seeded and finely chopped (about ¼ cup)
14 - 2 tablespoons chopped fresh chives (optional)
→ For the Skillet
15 - 1 tablespoon unsalted butter
# Directions:
01 - Preheat your oven to 400°F (200°C). Place a 10-inch cast-iron skillet in the oven to heat while preparing the batter.
02 - In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
03 - In a separate bowl, whisk together the buttermilk, eggs, pickle juice, and melted butter until thoroughly combined.
04 - Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Avoid overmixing to ensure a tender crumb.
05 - Gently fold in the shredded cheddar cheese, diced dill pickles, finely chopped jalapeños, and fresh chives, if using.
06 - Carefully remove the preheated skillet from the oven. Add the 1 tablespoon of unsalted butter and swirl it to coat the bottom and sides of the skillet.
07 - Pour the prepared cornbread batter into the hot, buttered skillet. Smooth the surface gently with a spatula for even baking.
08 - Bake for 28–32 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center emerges clean.
09 - Allow the cornbread to cool in the skillet for 10 minutes before slicing and serving. This helps it set properly.
