TEXAS JALAPENO CORN BREAD

1 cup yellow cornmeal, preferably stone-ground
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
3 large eggs
1 cup milk
1 (2-ounce) jar pimentos, drained and diced
1/2 cup finely chopped yellow onion
1 garlic clove, minced
3 jalapeno peppers, seeded and finely chopped 1 cup fresh corn
kernels, or thawed frozen corn
1 1/2 cups Monterey Jack cheese (or pepper Jack cheese), shredded (6 ounces)
1/3 cup bacon drippings or 5 tablespoons salted butter, melted

Grease a 10-inch cast-iron skillet generously with vegetable shortening and put the pan on the center shelf of the oven. Turn the oven on to 450 degrees F and preheat for 15 minutes.

In a large bowl, stir together the cornmeal, baking soda, sugar and salt. In a medium bowl, beat the eggs lightly with a fork, then stir in the milk, pimentos, onion, garlic, jalapeños, corn, 1 cup of the cheese and the bacon drippings or butter. Add the liquid to the dry ingredients and stir with a rubber spatula to make a smooth batter.

Carefully remove the pan from the oven and immediately scrape the batter into the pan. Sprinkle the remaining 1/2 cup cheese on top.

Bake for about 20 minutes, until the corn bread is golden brown and a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes before serving.

Makes 1 (10-inch) round bread
Source: Baking in America: Traditional and Contemporary Favorites from the Past 200 Years by Greg Patent