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SCALLION AND JALAPENO CORNBREAD

Just plain good low country cornbread!



INGREDIENTS:

2 1/4 cups all-purpose flour
7 1/2 teaspoons baking powder
6 tablespoons granulated sugar
2 1/2 teaspoons salt

In a large bowl sift the above ingredients together then mix in the following:

3 3/4 cups fine corn meal

In a separate bowl combine:
3 beaten eggs 
6 tablespoons melted butter
3 tablespoons bacon fat
2 crisp bacon strips, chopped fine
3 cups whole milk
2  red jalapeno peppers,   seeds and veins removed and chopped finely
2 bunches of scallions,  top green part chopped finely


Preheat the oven to 425 degrees.
With a large spatula, combine the liquid into the dry ingredients (do not over-beat,  minimum blending), 
then add the green tops of 2 bunches of finely chopped scallions, jalapeno peppers and bacon.
Mix just enough to combine all the ingredients. Pour this mixture into a hot 9 by 12 baking pan that 
has been coated with 3 tablespoons of bacon drippings. Bake for 20 to 25 minutes or until golden and set.


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