In a large bowl whisk together the egg, sugar and melted butter.
In a separate medium size bowl whisk together the buttermilk and baking soda and then whisk it into the sugar-butter mixture bowl.
Next, add in the flour, cornmeal, jalapeño and pinch of salt and whisk until combined.
Evenly add the batter to a Lodge® cornbread cast iron skillet and bake in the oven at 350° for 30 minutes or until lightly browned on top and cooked through.
Add optional garnishes, whipped butter, honey and volcanic salt.