Mexican Cornbread

This is really good cornbread with Tex-Mex attitude.
  • 1 tablespoon bacon drippings
  • 1 cup cornmeal, preferably yellow
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 cup grated Cheddar cheese (4 ounces)
  • 4-ounce can chopped green chiles, drained
  • 2 tablespoons minced onion
  • 1-1/4 cups buttermilk
  • 1/3 cup vegetable oil
  • 2 eggs
Preheat oven to 375°F.

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.

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