Lynda's Mex-Tex Cornbread

Yield: Makes 4 servings

Ingredients

• 2  (4.5-ounce) cans chopped green chiles
• 1  (8 1/2-ounce) can cream-style corn
• 1  cup  yellow cornmeal
• 1/2  cup  (2 ounces) shredded colby-Jack cheese
• 1  large egg
• 1/4  cup  milk
• 1  tablespoon  all-purpose flour
• 2  teaspoons  baking powder
• 1  teaspoon  salt
• 1  teaspoon  sugar
• 2  teaspoons  chopped jalapeño pepper (optional)
• 2  tablespoons  bacon drippings

Preparation

Stir together first 10 ingredients in a bowl; stir in jalapeño pepper, if desired.

Coat bottom and sides of a 9-inch cast-iron skillet with bacon drippings. Heat in a 450° oven 5 minutes. Pour cornbread batter into hot skillet.

Bake at 450° for 20 to 25 minutes or until cornbread is lightly browned.