Jalapeño-Cornbread Pancakes

• Meat

  • 1/4 cup Bacon drippings

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 Jalapeño peppers, fresh
  • 3/4 tsp Kosher salt
  • 1 cup Self-rising cornmeal
  • 1 cup Self rising flour
  • 1 tsp Sugar

• Dairy

  • 1 Butter
  • 1 cup Buttermilk, whole
  • 1 cup White cheddar cheese, sharp

Found on tasteofthesouthmagazine.com

Description

Ingredients

• 1 cup self-rising cornmeal
• 1 cup self-rising flour
• 1 cup shredded sharp white Cheddar cheese
• 1 teaspoon sugar
• 3⁄4 teaspoon kosher salt
• 1 cup whole buttermilk
• 1⁄4 cup bacon drippings, melted
• 2 large eggs, lightly beaten
• 2 fresh jalapeño peppers, thinly sliced
• Butter, honey, and bacon, to serve
• Garnish: charred jalapeño halves

Directions

• In a large bowl, stir together cornmeal, flour, cheese, sugar, and salt. Stir in buttermilk, bacon drippings, and eggs just until combined. Heat a large cast-iron griddle over medium heat; spray with cooking spray. For each pancake, pour 1⁄4 cup batter onto prepared pan, spacing 1 inch apart. Top batter with jalapeño slices. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Turn pancakes; cook until bottoms are golden brown, 2 to 3 minutes more. Serve with butter, honey, and bacon. Garnish with jalapeño, if desired.