Jalapeño Bacon Skillet Cornbread

• 1 cups coarsely ground cornmeal (use up to 1 1/2 cups)

• 1 cup all-purpose flour

• ¹⁄₄ cup granulated sugar

• 1 tsp. kosher salt

• 2 tsp. baking powder

• ¹⁄₂ tsp. baking soda

• ¹⁄₂ cup whole milk

• 1 cup 1-1/4 buttermilk

• 3 eggs, lightly beaten

• 8 Tbsp. unsalted butter, melted

• 1 jalapeño, diced

• ¹⁄₃ cup cheddar cheese, shredded