Jalapeno-cheddar Cornbread

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 ounces bacon fat
• 1 cup self-rising cornmeal
• 1 cup sour cream
• 1 cup frozen corn
• 1/2 cup corn oil
• 3 eggs
• 1/2 teaspoon salt
• 4 ounces shredded cheddar cheese
• 1/4 cup chopped pickled jalapeno pepper

Recipe

• 1 place an 8-inch cast iron skillet in the oven and preheat to 400°f let the pan get good and hot.
• 2 in a large bowl, mix corn meal, sour cream, corn, oil, eggs and salt with a rubber spatula until all ingredients are incorporated.
• 3 mix in the cheddar and jalapenos.
• 4 remove the pan from the oven (use a thick mitt, the handle will be very hot) and place the bacon fat in it. return to oven for a few minutes until fat melts and gets good and hot.
• 5 remove pan from oven and pour mixture into the center of the pan, letting it spread to the sides.
• 6 return pan to oven and bake for 30 minutes.
• 7 slice into wedges for serving. do not let the bread cool in the pan -- it will stick.
• 8 great served still piping hot, or later when cooled.