2-4 Jalapeño Peppers, roasted, skin removed, chopped
4oz Cheddar Cheese, grated or chopped fine
1 Tablespoon Lard or Butter
2 cups Corn Meal
1 Tablespoon Sugar
1 teaspoon Baking Powder
1 teaspoon Kosher Sea Salt
2 cups Buttermilk
Pre-heat oven to 450 degrees.
Rub 9" skillet or baking pan (cast iron skillet is best if you have it) with fat (butter or lard)
Mix all other ingredients until smooth (batter will look very thin, as this corn bread has no wheat flour).
Pour batter into prepared pan and bake for 25-30 minutes. If the top of the corn bread is getting too brown, cover loosely with foil. An inserted toothpick will come out clean when done.
Makes 6 -12 servings, depending on serving size.