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Jalapeno Cornbread

    3 tablespoons bacon drippings
    1/2 cup whole milk
    1/2 cup whole buttermilk
    1 large egg
    3 tablespoons vegetable oil
    1 tablespoon jalapeno juice
    2 tablespoons sugar
    2 teaspoons baking powder
    1 teaspoon salt
    1 cup yellow cornmeal
    1/2 cup all purpose flour
    1/4 cup green bell pepper, diced fine
    1 large green pickled jalapeno, diced fine
    1/2 cup fresh or fresh frozen yellow corn kernels

  Preheat the oven to 425F. Put a 8" or 9" cast iron skillet into the
 oven to also be heating up. When hot, remove then add the bacon
 drippings and place back into oven.
  In a large bowl, add the milk, buttermilk, egg, oil, sugar, baking
 powder, salt and jalapeno juice. Mix with a wire whisk until well
 blended. Add the flour, cornmeal, bell pepper, jalapeno pepper, and
 corn kernels. Mix just until the dry ingredients are moistened. Do
 not beat this any more than necessary.
  Remove the skillet and swirl the melted bacon dripping to coat most
 of the inside pan surface. Pour mixture into the skillet and return
 to the oven. Bake for 20 to 25 minutes until light golden brown and
 a toothpick comes out clean in the center.


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