Sonoma Jack Corn Bread
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons bacon fat
- 3cups all-purpose flour, sifted
- 1½teaspoons baking powder
- ½teaspoon salt
- 1cup, plus 2 tablespoons, stone-ground cornmeal
- 1extra-large egg, lightly beaten
- 1tablespoon unsalted butter, melted
- 1¼cups milk, warmed
- ½teaspoon minced jalapeno chili
- ¾cup grated Sonoma Jack cheese
Nutritional analysis per serving (6 servings)
394 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 13 grams protein; 345 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Melt the bacon fat in a small cast-iron skillet. Keep warm.
- Step 2
Combine all of the dry ingredients. Add the egg, butter, milk, jalapeno and cheese. Stir until blended. Pour the batter into the skillet. Bake until lightly golden, about 25 minutes.
Private Notes
Comments
Four cups total flour and cornmeal made for a very dry batter, not one that could be poured, as per instructions. Other cornbread recipes, southern and northern styles, call for equal amount liquid to dry. I'm not sure what this recipe is trying to be. I wish I'd stuck with the Joy of Cooking!