• In a spouted measuring cup, whisk the milk and apple cider vinegar. Set aside for 5 minutes to curdle slightly.
• Preheat oven to 375 Fahrenheit (190 Celsius), set an oven rack in the center. Place 1 tablespoon of butter in an empty 10 inch cast iron skillet. Set aside.
• Into a large mixing bowl, crack the eggs, pour in the milk mixture and olive oil. Whisk until the ingredients are emulsified, about 30 seconds.
• In a medium bowl whisk the flour, cornmeal, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients. Gently whisk until the ingredients are incorporated, a few lumps are okay. The batter will be a little thicker than pancake batter. Fold in the jalapeños and cheddar.
• Place the skillet with butter into the hot oven. Allow butter to melt - just a few minutes will do. Remove from the oven.

To Bake:

• Scrape the batter into the hot prepared skillet and bake for 33-36 minutes. (Tip: due to oven variations, start checking the cornbread at 33 minutes. I take mine out at 35 minutes). When done, the cornbread will be puffy, golden and a toothpick inserted into several test spots comes out clean. Remove from oven and rest ten minutes before cutting into wedges or squares.

To Store:

• Store cornbread in a covered container for up to three days at room temperature or freeze for longer storage. Simply wrap the cornbread snugly in foil or reusable storage bag, place it in a storage container then freeze. When ready to enjoy, thaw at room temperature and rewarm in a 350 Fahrenheit (170 Celsius) oven for about 10-15 minutes. Wrap in foil when reheating to retain its moisture.