Mexican Cornbread

• 1/2 c. fresh cornmeal
• 1/2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. sugar
• 1/2 c. shredded Cheddar cheese
• 1 (8 oz.) can whole kernel corn, drained
• 1 egg, beaten
• 1/2 c. milk
• 3 jalapenos, chopped
• 2 Tbsp. bacon grease

1. Preheat oven to 350u0b0.
2. Stir all the ingredients together, except the bacon grease.
3. You can use any of the following pans to
4. cook
5. this
6. cornbread.
7. Heat the 2 tablespoons bacon grease in
8. a 9-inch cast-iron skillet, 2 cast-iron corn stick pans with 1/2
9. teaspoon bacon grease in each section or 1 pie shape divided cast-iron skillet with 1/2 teaspoon bacon grease in each
10. section. I
11. prefer
12. the
13. pie shape skillet because I like a
14. lot
15. of crust.
16. Whichever pan you decide to use, heat the grease in
17. it until hot, pour batter in and bake for 20 to 25 minutes.

fresh cornmeal, flour, baking powder, salt, sugar, cheddar cheese, whole kernel corn, egg, milk, jalapenos, bacon grease

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769178 (may not work)