JALAPENO CORNBREAD

Jalapeno Cornbread image

I've seen several variations of this recipe, but this is the only one that does not require an additional flour. I also use 1/2 bacon and 1/2 olive oil for the shortening. This is so popular with my family that I bought a second divided iron pan so everyone could have enjoy a piece.

Provided by Anna Bartness

Time 40m

Number Of Ingredients 9

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Ingredients

1 1/2 c yellow cornmeal
3 tsp baking powder
1/2 tsp salt
2 eggs
1 c cheddar cheese, shredded
1 c sour cream
1 can(s) cream style corn (8 3/4 ounces)
1/4-1/2 c jalapeno peppers chopped
1/2 c shortening or bacon drippings

Steps:

1. Preheat oven to 450. Melt shortening in a 9 inch iron skillet. Sift dry ingredients. Add remaining ingredients and mix well. Add hot shortening last and mix well again.
2. Pour batter into skillet and bake for 20-25 minutes.

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