Lynda’s Mex-Tex Cornbread

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

2 (4.5 oz) cans chopped green chiles
1 (8 1/2-oz) can cream-style corn
1 cup yellow cornmeal
1/2 cup (2 oz) shredded colby-Jack cheese
1 large egg
1/4 cup milk
1 Tbsp all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp sugar
2 tsp chopped jalapeno pepper
2 Tbsp bacon drippings

Instructions:

Stir together first 10 ingredients in a bowl. Stir in jalapeño pepper.

Coat bottom and sides of a 9-inch cast-iron skillet with bacon drippings. Heat in a 450° oven 5 minutes. Pour cornbread batter into hot skillet.

Bake at 450° for 20 to 25 minutes or until cornbread is lightly browned.

Makes 4 servings.

Southern Living, DECEMBER 2001