Sonoma Jack Corn Bread

• 2 tablespoons bacon fat
• 3 cups all-purpose flour, sifted
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup, plus 2 tablespoons, stone-ground cornmeal
• 1 extra-large egg, lightly beaten
• 1 tablespoon unsalted butter, melted
• 1 1/4 cups milk, warmed
• 1/2 teaspoon minced jalapeno chili
• 3/4 cup grated Sonoma Jack cheese

1. Preheat the oven to 425 degrees.
2. Melt the bacon fat in a small cast-iron skillet.
3. Keep warm.
4. Combine all of the dry ingredients.
5. Add the egg, butter, milk, jalapeno and cheese.
6. Stir until blended.
7. Pour the batter into the skillet.
8. Bake until lightly golden, about 25 minutes.

bacon fat, allpurpose flour, baking powder, salt, cornmeal, egg, unsalted butter, milk, jalapeno chili, cheese

Taken from cooking.nytimes.com/recipes/3817 (may not work)