Ingredients:

  • 1.5 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp fine sea salt
  • 2 tbsp granulated sugar
  • 1.5 cups full-fat buttermilk
  • 2 large eggs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp bacon drippings
  • 1 cup sharp cheddar cheese, shredded
  • 3 fresh jalapeños, diced and sliced

Instructions:

  1. Place a 10-inch cast iron skillet into the oven and preheat to 400°F (200°C) to ensure the pan is screaming hot.
  2. In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, sea salt, and sugar.
  3. In a separate medium bowl, whisk the room temperature buttermilk and eggs, then slowly stream in the melted butter until combined.
  4. Fold the wet ingredients into the dry ingredients until just combined; do not over-mix. Gently fold in the shredded cheddar and diced jalapeños.
  5. Carefully remove the hot skillet from the oven. Add the bacon drippings, swirling to coat the bottom and sides.
  6. Immediately pour the batter into the hot skillet (it should sizzle). Arrange jalapeño rounds on top.
  7. Bake for 25 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the bread sit in the pan for 5 minutes before slicing. This allows the steam to pull the crust away from the metal.