Step 1

Preheat the oven to 450*F. While the oven is preheating, place a 10 inch cast iron skillet in the oven so it gets blazing hot. This mixture doesn't take long at all to put together, so while you're preheating the oven, get everything else together--chopping jalepenos, etc--, but don't mix the liquids together or into the dry until your oven is completely preheated!

Step 2

In a large bowl whisk together the masa harina, cornmeal, flour, salt, baking powder and baking soda.

Step 3

Chop up the jalapeños and drain the corn.

Step 4

Once your oven is preheated, pour the buttermilk in a 2 cup measuring cup and mix in the jalapeño juice, eggs and 5 tablespoons of the melted butter. With a wooden spoon, make a well in the middle of your dry ingredients and pour the buttermilk mixture in. Stir the mixture together, just until you don't see dry bits any more. Stir in the jalapeños and corn until evenly distributed.

Step 5

Carefully remove the skillet from the oven and add the reserved tablespoon of melted butter to the pan, swirling it around so it covers the bottom and sides of the skillet. Quickly pour the batter into the pan and spread it out evenly using an offset spatula or the back of a spoon.

Step 6

Bake in the oven for 20-25 minutes, until golden brown and when a toothpick is inserted in the middle there are maybe crumbs, but no batter!

Step 7

Let cool for about 5 minutes. Serve warm with salted butter.