Ingredients

  • 2 tablespoons bacon fat
  • 3 cups all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup, plus 2 tablespoons, stone-ground cornmeal
  • 1 extra-large egg, lightly beaten
  • 1 tablespoon unsalted butter, melted
  • 1 ¼ cups milk, warmed
  • ½ teaspoon minced jalapeno chili
  • ¾ cup grated Sonoma Jack cheese
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      494 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 74 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 14 grams protein; 63 milligrams cholesterol; 420 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six servings

Preparation

  1. Preheat the oven to 425 degrees. Melt the bacon fat in a small cast-iron skillet. Keep warm.
  2. Combine all of the dry ingredients. Add the egg, butter, milk, jalapeno and cheese. Stir until blended. Pour the batter into the skillet. Bake until lightly golden, about 25 minutes.

30 minutes

Dining and Cooking