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Jalapeno Cornbread

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Member since 2007

Serves | Prep Time | Cook Time


1 cup yellow cornmeal
1 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
2 Tbsp bacon dripping
2 eggs, beaten
1-1/3 cup buttermilk
2 cup mexican chees
2 chopped fine and seeded jalapeno peppers

Preheat the oven to 425 degrees. Combine the dry ingredients in a large bowl, mix well. Combine the wet ingredients in a separate bowl and whisk well. Pour the wet ingredients into the dry mixture and gently mix. Do not overmix. Add cheese and peppers. Mix.

Pour bacon dripping into a cast iron skillet. Stick into oven to melt. Remove from oven and pour drippings into cornbread batter, leaving a small amount in the skillet. Mix well. Pour into hot skillet and stick back in oven.

Bake for 20-25 minutes until golden brown and done.

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