- 2 tablespoons butter
- 1/2 cup finely chopped onions
- 1 cup fresh or frozen corn kernels
- 2 jalapeno peppers, minced
- 3/4 teaspoon plus a pinch of salt
- 3 tablespoons bacon drippings
- 1 cup all purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- Pinch of cayenne pepper
- 1 1/2 cups buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- Preheat the oven to 400°F. In a 10-inch cast iron skillet, melt the butter over medium heat. Add the onions, corn, and jalapenos and cook, stirring until the vegetables are soft, 3 to 4 minutes. Season with a pinch of salt and remove from the heat. Place the bacon drippings in the warm skillet and transfer to the oven while you prepare the batter.
- In a large bowl, stir together the flour, cornmeal, sugar, baking powder, 3/4 teaspoon salt and cayenne pepper. In a second bowl, whisk together the buttermilk, oil, and eggs. Add the buttermilk mixture to the dry ingredients, stirring until nearly moistened. Add the cooled vegetables and fold gently to combine. Spoon the batter into the hot skillet and return to the oven. Bake until a toothpick inserted in the center comes out clean and the top is lightly golden, 20 to 25 minutes. Remove from the oven and set aside on a rack to cool briefly before serving.