This is really good cornbread with Tex-Mex attitude.
Melt bacon drippings in an 8- or 9-inch skillet or pan. Set in the oven to heat while you mix the cornbread batter.
Combine the cornmeal, flour, baking powder, salt and chili powder in a bowl. Stir in the grated cheese, drained chiles and minced onion.
Separately, beat together the milk, oil and eggs in a large bowl. Stir in the dry ingredients just until moistened.
Pour batter into hot pan and bake at 375°F for 30 to 35 minutes.
Recipe editor Patricia Mitchell
Take our virtual Cornbread Seminar and learn about cornbread and its many varieties.
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