Smoked Paprika and Buttermilk Cornbread

There are two schools of cornbread, sweet and non-sweet. This one falls into the second group.

6 tablespoons bacon drippings, divided

2 cups stone-ground cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

2 teaspoons smoked paprika

3/4 teaspoon kosher salt

3/8 teaspoon baking soda

2 cups whole buttermilk

3 large eggs

3 jalapeños, sliced

3 red Fresno chili peppers, sliced

Preheat oven to 425℉. Place 3 tablespoons bacon drippings in a 13x9-inch baking pan. place pan in oven until very hot, about 5 minutes.

In a large bowl, whisk together cornmeal, flour, baking powder, paprika, salt, and baking soda. In a small bowl, whisk together buttermilk, eggs, and remaining 3 tablespoons bacon drippings. Make a well in center of dry ingredients; add buttermilk mixture; stirring until combined. Spoon batter into hot pan, spreading evenly. Arrange peppers on top of batter.

Bake until a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool in pan on a wire rack for 30 minutes before cutting into squares.

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Enjoy!!!

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