This is pretty simple and easy to get right. It is great tasting and versatile, you can eat this by itself but you will want to slather some butter on it. And as long as you are doing cornbread you can’t go wrong with ham and beans.
Recipes? Moi? lol…OK
First thing, fry 3 or 4 strips of bacon in your cast iron skillet. Don’t fry them all the way crisp, just get the grease out of ’em and place them on a paper towel. You will need the grease so pour it out into something to let it cool down a bit. Go ahead and turn your oven to 400. Put the skillet in there with the bacon grease still in it (less the 1/4 cup).
This part is straight off the corn meal container from Quaker:
1-1/4 cups AP flour
3/4 cup yellow corn meal
1/4 cup sugar (optional! We use Splenda)
2 t baking powder
1/2 t salt
1 cup of milk
2 egg whites or 1 whole egg (I use the whole egg)
1/4 cup oil (bacon grease! bacon grease!!)
And now for the extras- 1 cup shredded cheddar, half a small red onion, and a couple of minced jalapenos (one red, one green).
Mix everything together and scrape into the hot skillet (still filmed with bacon grease), smooth it out some, and put those pieces of bacon on the top. The batter should be sizzling when you put it back into the hot oven. Give it a look after 20 minutes.