Yields: 6-8 servings
6 tablespoons vegetable oil, divided
2 cups stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
2 teaspoons smoked paprika
¾ teaspoon kosher salt
⅜ teaspoon baking soda
2 cups whole buttermilk
3 large eggs
3 jalapeños, sliced
3 red Fresno chile peppers, sliced
Green Chile-Garlic Butter, to serve
Preheat oven to 425°. Place 3 tablespoons oil in a 13×9-inch baking pan. Place pan in oven until very hot, about 5 minutes.
In a large bowl, whisk together cornmeal, flour, baking powder, paprika, salt, and baking soda. In a small bowl, whisk together buttermilk, eggs, and remaining 3 tablespoons oil. Make a well in center of dry ingredients; add buttermilk mixture, stirring until combined. Spoon batter into hot pan, spreading evenly. Arrange peppers on top of batter.
Bake until a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool in pan on a wire rack for 30 minutes before cutting into squares. Serve with Green Chile-Garlic Butter.