Southern-Style Jalapeno Cornbread - cooking recipe

Ingredients

8 teaspoons bacon fat or 8 teaspoons butter, melted
2/3 cup yellow cornmeal
1 1/3 cups yellow cornmeal
4 teaspoons granulated sugar
1 teaspoon table salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cup water, rapidly boiling
1 1/2 cups buttermilk (or milk with 2 Tbs. lemon juice)
2 large eggs, beaten lightly
1 large onion, grated
1 (15 1/4 ounce) can corn, drained (if substituting frozen corn, it should be at room temperature)
1/2 lb cheddar cheese (or your favorite variety)
1 -2 jalapeno pepper, finely chopped

Preparation

Oven rack: lower middle position 450 degrees. Grease 9\" round or 8\" square pan.
Measure 2/3 cup (96 g) cornmeal into medium bowl.
Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl; set aside.
Pour boiling water all at once into the 2/3 cup (96 g) cornmeal; stir to make a stiff mush. Whisk in buttermilk gradually, breaking up lumps until smooth, then whisk in egg, followed by corn.
When oven is preheated, stir dry ingredients into mush until just moistened.
Pour hot bacon fat (or melted butter) into the batter and stir to incorporate, then quickly pour 1/2 batter into baking pan. Layer onions & jalapeno, then cheese, top with remaining batter.
Bake until golden brown, about 30-35 minutes. Remove from oven and cool for 5 minutes, then serve.