Jean's Corn Bread #880 5/08

Categories:
breads, New 2008

1/2 lb bacon; chopped and cooked
2 tablespoon bacon fat
1 cup corn meal
1/2 cup flour
1/2 teaspoon Salt
1 tablespoon sugar
1 teaspoon baking soda
1 1/2 teaspoon Baking Powder
1 egg; beaten
3 tablespoon sour cream
2 tablespoon oil or bacon fat
1 cup milk
2 tablespoon jalapeno peppers; pickled
1 1/4 cup shredded cheddar cheese

Heat the bacon fat in a small cast iron skillet. Preheat oven to 375°F. In a large bowl, mix together the dry ingredients except for the cheddar. In another bowl, mix together the wet ingredients. Now mix them all together. Pour 1/2 of the mixture into the hot skillet. Spread the cheddar evenly over top. Add the rest of the mixture over top and bake until golden brown; about 1/2 hour.

Contributor: Jean