This delicious family favorite is a perfect blend of sweet and spicy! Try it with my Slow-Cooker Red Beans and Rice or my Comfy Cozy Slow-Cooker Chili.
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Ingredients
2 ¼ cup all-purpose flour
1 ¼ cup yellow cornmeal
2/3 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons salt
2 cups buttermilk
4 large eggs
1 stick butter, melted
1 Tablespoon bacon drippings, melted*
4 cups sharp cheddar cheese, freshly shredded
½ cup fresh jalapeños, diced
Directions
Preheat oven to 375 degrees.
Prepare a 9x13 baking dish with non-stick spray.
In a large bowl, add all dry ingredients with wet ingredients and whisk until slightly smooth.
Fold in jalapeños and cheese.
Pour batter into prepared baking dish and bake for approximately 35-40 minutes or until golden and an inserted toothpick comes out clean.
*Notes:
The melted bacon drippings are the secret ingredient to this recipe! You can omit it if you’d like and no alteration is needed to the recipe.
If you have sensitive skin like me, wear gloves when working with jalapeños!
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