Jalapeno-Cheddar Cornbread

1. 1

   Place an 8-inch cast iron skillet in the oven and preheat to 400u00b0F Let the pan get good and hot.

2. 2

   In a large bowl, mix corn meal, sour cream, corn, oil, eggs and salt with a rubber spatula until all ingredients are incorporated.

3. 3

   Mix in the cheddar and jalapenos.

4. 4

   Remove the pan from the oven (use a thick mitt, the handle will be very hot) and place the bacon fat in it. Return to oven for a few minutes until fat melts and gets good and hot.

5. 5

   Remove pan from oven and pour mixture into the center of the pan, letting it spread to the sides.

6. 6

   Return pan to oven and bake for 30 minutes.

7. 7

   Slice into wedges for serving. Do not let the bread cool in the pan -- it will stick.

8. 8

   Great served still piping hot, or later when cooled.

No additional tips available.