Jalapeño Jack Cornbread Recipe

• 1 cup yellow corn meal
• 1/2 cup all purpose flour
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/2 cup milk
• 1 egg
• 1/2 cup diced pepper jack cheese
• 1/4 cup diced jalapeno
• 1/4 cup vegetable shortening

1. Preheat oven to 450u0b0F. In a large bowl, whisk together cornmeal, flour, salt, pepper, baking powder, and baking soda.
2. In a medium bowl, whisk together buttermilk, milk, and egg until combined.
3. Stir wet ingredients into cornmeal mixture, mix until incorporated. Stir in cheese and jalapeno.
4. Put shortening in cast iron skillet. Place skillet in oven and heat until shortening is translucent and completely melted.
5. Take skillet out of oven. Carefully pour shortening into batter, leaving a thin layer of shortening in skillet. Mix until well combined. Pour batter back into skillet and bake until cracked and golden, 25 minutes.

yellow corn meal, flour, salt, black pepper, baking powder, baking soda, buttermilk, milk, egg, pepper, jalapeno, vegetable shortening

Taken from www.seriouseats.com/recipes/2011/08/jalapeno-jack-cornbread-recipe.html (may not work)