Aged cheddar cornbread 2¼ cups yellow cornmeal ¾ cup all-purpose.
Combine all the dry ingredients. Add ¾ of the grated cheddar and the diced chili peppers.
In a separate bowl combine all the wet ingredients.
Place a 12-inch cast iron pan on the stove on medium-low heat.
Mix the wet ingredients into the dry and fold together, using fewest possible strokes until all is well combined.
Pour the batter into the smoking-hot cast iron pan. Sprinkle the remaining aged cheddar on top.
Bake at 440°F for 20 minutes.
Cool on a rack for one hour before removing the cornbread from the pan.
Cut into 12 wedges. Serve warm.