Jalapeno-Cheddar Cornbread

• 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

1. Place an 8-inch cast iron skillet in the oven and preheat to 400u0b0F 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.

bacon, cornmeal, sour cream, frozen corn, corn oil, eggs, salt, cheddar cheese, jalapeno pepper

Taken from www.food.com/recipe/jalapeno-cheddar-cornbread-402550 (may not work)