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