Lynda's Mex-Tex Cornbread

Ingredients

• 2 tablespoons add carrot and onion to bacon fat . cook 
• 2 teaspoons double-acting baking powder 
• 8.5 ounce regular corn cream-style canned
• 9 ounce chiles green chopped canned
• 2 ounces colby-jack cheese shredded
• 1 large eggs 
• 1 tablespoon flour all-purpose
• 0.3 cup milk 
• 1 teaspoon salt 
• 1 teaspoon sugar 
• 1 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven

Directions

1. Stir together first 10 ingredients in a bowl; stir in jalapeo pepper, if desired.
2. Coat bottom and sides of a 9-inch cast-iron skillet with bacon drippings.
3. Heat in a 450 oven 5 minutes.
4. Pour cornbread batter into hot skillet.
5. Bake at 450 for 20 to 25 minutes or until cornbread is lightly browned.