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Ingredients
2 tablespoons bacon fat
3 cups all-purpose flour, sifted
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup, plus 2 tablespoons, stone-ground cornmeal
1 extra-large egg, lightly beaten
1 tablespoon unsalted butter, melted
1 ¼ cups milk, warmed
½ teaspoon minced jalapeno chili
¾ cup grated Sonoma Jack cheese
Nutritional analysis per serving (6 servings)
52 grams carbs; 64 milligrams cholesterol; 394 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 14 grams fat; 2 grams fiber; 345 milligrams sodium; 13 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Melt the bacon fat in a small cast-iron skillet. Keep warm.
- Step 2
Combine all of the dry ingredients. Add the egg, butter, milk, jalapeno and cheese. Stir until blended. Pour the batter into the skillet. Bake until lightly golden, about 25 minutes.
Private Notes
Comments
Four cups total flour and cornmeal made for a very dry batter, not one that could be poured, as per instructions. Other cornbread recipes, southern and northern styles, call for equal amount liquid to dry. I'm not sure what this recipe is trying to be. I wish I'd stuck with the Joy of Cooking!