Loaded Cornbread

Got the recipe from Claire Saffitz, who calls it Cornbread, but also admits that it's definitely not traditional cornbread, so, I dubbed it "loaded". The original recipe uses a 10" skillet, I have a 12" so I adjusted the proportions (I also don't eat meat, so this version is vegetarian- otherwise, it would include crisping bacon before the aromatics). Click the photo for the video with the steps!

For the aromatics:
Prepare first so that you can allow to cool before adding into the batter- let them cook a few mins until tender
5 TBS of butter, melted into a cast iron skillet
312g corn (fresh/canned/thawed frozen)
5 scallions chopped
1-2 Fresno or jalapeño chilis diced

Whisk together the dry ingredients:
143g AP flour
94g cornmeal
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp black pepper
1/2 tsp cayenne pepper

Whisk together the wet ingredients in a separate bowl:
110g eggs (2 eggs, roughly), room temp
255g sour cream, room temp
132g buttermilk, room temp (I didn't have buttermilk, see below for a hack if you don't either*)
2 TBS granulated sugar
1/3 cup chopped cilantro (leaves + stems)

Make a well into the dry ingredients and add the wet ingredients into the middle, stirring just until incorporated. Then, add your cooled aromatics. stir to combine.
Preheat the oven to 425F.
Melt another 2 TBS of butter into the skillet, and then add your batter right in, spreading and smoothing out to the sides.
Bake for about 25mins. Let cool in the skillet for at least 5mins, then turn it out onto a cooling rack to finish cooling.

*if you don't have buttermilk, but do have milk, put 1 TBS of lemon juice into a measuring cup (1 cup), and fill the rest with milk. stir it up, and let it sit for a few mins.