Serve these Texas-style muffins with chili and beans.
INGREDIENTS:
2 1/2 cups yellow cornmeal
1 1/2 cups all-purpose flour
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
2 cups milk
3 tablespoons vegetable oil
3 tablespoons bacon drippings
2 eggs
1 large onion, grated
6 jalapeno peppers, rinsed, seeded, and chopped
3/4 cup shredded cheddar cheese
9 sliced cooked bacon, crumbled
METHOD:
Preheat oven to 425˚F.
Combine dry ingredients in a large mixing bowl. Stir milk, oil, drippings, and eggs into dry ingredients. Stir grated onion and peppers into the batter, stirring only to combine.
Pour batter into paper lined, standard-size muffin pan, filling 2/3 full. Sprinkle cheddar cheese and crumbled bacon evenly on top. Bake at 425˚F for about 25 minutes. Serve warm.
