Jalapeno Cheddar Skillet Cornbread

Ingredients

• 3 tablespoons bacon drippings or vegetable oil
• 1 1/2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 cup buttermilk
• 2 large eggs
• 1 cup canned creamed corn
• 6 ounces sharp cheddar cheese, grated
• 2 jalapenos, seeded and finely chopped
• 3 scallions, thinly sliced

Before you cook

• Heat the oven to 425 degrees Fahrenheit.
• Put the bacon drippings in a 10-inch cast-iron skillet and set it in the oven for 10 minutes.
• Seed and finely chop the jalapenos.
• Grate the cheddar and slice the scallions.
• Beat the eggs into the buttermilk.

Steps

1. Whisk the cornmeal, flour, sugar, salt, baking soda and baking powder together in a large bowl.
2. Stir the creamed corn into the buttermilk and eggs.
3. Pour the wet mixture into the dry ingredients and fold just until combined.
4. Fold in two thirds of the cheddar along with the jalapenos and scallions.
5. Pull the hot skillet from the oven and swirl the fat up the sides.
6. Pour two tablespoons of that hot fat into the batter and stir it through.
7. Pour the batter into the skillet and listen for the sizzle.
8. Scatter the remaining cheddar over the top.
9. Bake for 28 to 32 minutes, until the cheese is browned and a skewer in the center comes out clean.
10. Rest the cornbread in the pan for 10 minutes, then cut it into wedges and serve.