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
1/2 can diced green chilies
1 cup shredded mexican cheese
Preheat the oven to 425 degrees.
Combine the dry ingredients in a large bowl, mix well.
Combine the wet ingredients(including chilies & cheese) in a separate bowl and whisk well.
Pour the wet ingredients into the dry mixture and gently mix.
Do not overmix.
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.
Pour into hot skillet and stick back in oven.
Bake for 20-25 minutes until golden brown and done.