Jalapeño Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup milk
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup grated cheddar cheese
- 1/2 cup canned jalapeños, drained, chopped (1/2 cup)
- 2-ounce jar chopped pimientos
- 1 medium onion, chopped
- 1 cup water
- 1/3 cup vegetable oil
- 2 eggs
- 4 slices crisp bacon, crumbled
- 1 tablespoon bacon drippings
Preheat oven to 375°F.
Combine dry ingredients in a bowl. Stir in cheese, jalapeños, pimientos, onion and crumbled bacon.
In another bowl, beat together the water, oil and eggs. Stir in dry ingredients until just moistened. Melt bacon drippings in an 8- or 9-inch skillet or pan. Pour batter into hot pan and bake for 30 to 35 minutes.
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