Savory Jalapeño Cornbread

Full of flavor, this colorful cornbread is the perfect accompaniment to soup or salad.

• Ready In: 45 mins
• Serves: 9
• Yields: 1 9X9 pan

Ingredients

• 1⁄2 red onion, chopped
• 2  teaspoons  canned chopped  jalapenos
• 1  tablespoon bacon grease
• 3⁄4 cup cornmeal
• 1 1⁄8 cups flour
• 1  tablespoon baking powder
• 3⁄4 teaspoon salt
• 1⁄3 cup shortening
• 1  egg
• 1⁄2 cup heavy whipping cream
• 1⁄2 cup milk
• 2  tablespoons real maple syrup
• 1  carrot, shredded

Directions

1. Preheat oven to 375 degrees and grease a 9x9-inch Pyrex baking dish.
2. Sauté onion and jalapeño in bacon grease.
3. Whisk together dry ingredients.
4. Cut shortening into dry ingredients.
5. In separate bowl, whisk together egg, cream, milk and syrup.
6. Add egg mixture, carrot and onion mixture to dry ingredients. Stir by hand until just mixed.
7. Pour into prepared Pyrex and bake for 35-40 minutes or until browned and done.