It's a nice sounding recipe, but the addition of jalapeños and hominy makes it less appealing to me. I've been making the simplest recipe for years now, and it still ranks as the best I've ever had.
Leave out the sugar - as well as the jalapeños and hominy - and use a coarse ground meal like polenta. I also use equal amounts of flour and cornmeal for a better bite.
The iron skillet is right on, though. You'll get an even crispier crust if you takes pains to keep the skillet very hot right up until you pour the batter into it - the batter should sizzle as soon as it hits the iron.