Jalepeno Cornbread

Spicy

Jalapeno

Cornbread

My men LOVE this spicy cornbread, I went back in the kitchen to get a piece after lunch and it was all gone!
Ingredients:

1-2 Tablespoons bacon drippings or light oil
1/3 cup self-rising flour
2/3 cup self-rising buttermilk corn meal mix
1 tsp sugar
1 cup whole kernel corn, drained (Optional)
1/3 cup chopped onion (Optional)
1 cup chunky or regular salsa
10 slices jalapeno pepper, chopped (Optional)
1 large egg, beaten
1/3 cup milk
6 oz. Velveeta cheese cubed into 1/3" pieces (Optional)

When I have all the ingredients (Optional) I use them, sometimes I don't and its very good.

Place bacon drippings or oil in 9-10 inch cast iron skillet.
Preheat oven to 425 degrees with the skillet in the oven.
After oven has preheated, let skillet continue to heat 5 more minutes. The oil may start to smoke slightly.
While skillet is heating, mix dry ingredients in a medium mixing bowl. Add all remaining ingredients (Except Cheese). With a large mixing spoon , stir and mix all ingredients well. Check bottom of bowl for and dry bits. Stop stirring as soon as ingredients are incorporated and smooth. Let sit until skillet is ready. DO NOT stir again.
 Check to see if skillet is ready. Wet fingers under faucet, open oven and flick the water towards the pan
 (Making sure not to get to close)
If the pan is ready the water will dance and spit across the pan. After the water has evaporated, remove pan from oven and set on stove.

Place battler in hot skillet, batter should sizzle around the edges.

If using Velveeta , only put half of the batter in pan, scatter Velveeta cubes all over trying not to let the cheese touch the sides of pan, spoon remaining batter over and smooth the top, with the back of spoon. Make sure all the cheese is covered, If not it will get too brown, and when you flip it, the cheese will burn.

 Bake about 20 minutes. Remove pan from oven and flip cornbread over  with large spatula, return to oven and cook an additional 5 minutes.

remove pan from oven and let cool in pan for about 5 minutes before sliding out onto a plate to cut.

I also like to use this pan for cornbread, If you like your cornbread crispy, this pan is for you.

I believe you would be able to make about 2 pans with this recipe.

I use this same recipe for hush puppies, just add about 2 additional Tbsp. of SR flour.