Skillet Jalapeño Cornbread with Cheddar is cheesy, spicy & good - Kitchen Wrangler | Melissa Guerra

Ingredients

• 1 cup yellow cornmeal (125g)
• 1 cup all-purpose flour (140g)
• 1 tbsp. sugar (12.5g)
• 1 tbsp. baking powder (12g)
• ½ tsp. salt (2g)
• 1 1/2 cups buttermilk (360ml)
• 1 egg, beaten
• ½ cup fresh or pickled jalapeños, chopped (85g)
• ½ cup grated Parmesan cheese (50g)
• 1 cup grated cheddar, divided in half (115g)
• ¼-1/3 cup of bacon drippings, pork lard or vegetable oil (60-80ml)