Jalapeno Cornbread

The perfect way to add a bit of spice to your cornbread.

1/4 cup plus 2 tablespoons salad bacon fat

1 cup all-purpose flour

2 cups Mesa flour

1 cup yellow cornmeal

3 tablespoons baking powder

1 teaspoon baking soda

1/4 cup granulated sugar

1 teaspoon salt

pinch crushed red pepper

4 large eggs

3 cups buttermilk

1/2 cup chopped Flo’s Pickled Jalapenos

Preheat the oven to 425. Melt the bacon fat and cool slightly. Place 2 tablespoons of the bacon fat on a one half sheet pan and place in the oven. In a large mixing bowl, combine all of the dry ingredients. Mix well. In a small mixing bowl, whisk the eggs and buttermilk. Add the liquid and one fourth cup of the bacon fat to the dry ingredients. Whisk well.

**Careful not to over mix the batter. Fold in the jalapenos. Pour the batter into the hot oil and spread evenly. Bake until golden, about 25 minutes.

Makes: 1/2 sheet pan (24 servings)

Recipe courtesy of Felicia Suzanne Willett, 2015