Jalapeno-Cheddar Cornbread

Directions

1. 1
   Place an 8-inch cast iron skillet in the oven and preheat to 400°F Let the pan get good and hot.
2. 2
   In a large bowl, mix corn meal, sour cream, corn, oil, eggs and salt with a rubber spatula until all ingredients are incorporated.
3. 3
   Mix in the cheddar and jalapenos.
4. 4
   Remove the pan from the oven (use a thick mitt, the handle will be very hot) and place the bacon fat in it. Return to oven for a few minutes until fat melts and gets good and hot.
5. 5
   Remove pan from oven and pour mixture into the center of the pan, letting it spread to the sides.
6. 6
   Return pan to oven and bake for 30 minutes.
7. 7
   Slice into wedges for serving. Do not let the bread cool in the pan -- it will stick.
8. 8
   Great served still piping hot, or later when cooled.