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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.
