Cheesy Jalapeno Bacon Cornbread

Cheesy Jalapeno Bacon Cornbread

Miz Helen's Kitchen

Ingredients

1/4 cup olive oil or bacon grease
1 1/2 cup yellow corn meal
1/2 cup flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk or regular milk
1 egg, beaten
6 slices bacon, fried crisp, chopped
1 jalapeno, sliced or chopped
2 cups sharp cheddar and Monterrey Jack Cheese, grated and mixed
Directions
 In a medium iron skillet fry the bacon crisp and remove it to drain on a paper towel.
Heat the bacon grease or olive oil in iron skillet and coat evenly. Combine dry ingredients, add milk and egg mix until blended. Add the bacon, jalapeno and cheese, then mix well. Add olive oil or bacon grease and mix well. Pour batter into the heated oiled iron skillet.
Bake at 425 degrees for 20 to 25 minutes.