Crispy on the bottom but moist on the inside, this kicked up jalapeño cornbread is a family favorite.
Remove the hot skillet from the oven (use hot pads!) and add 1-2 tablespoons bacon drippings to the pan to melt. Sprinkle with 1-2 tablespoons corn meal or just until the bottom of the pan is covered. Place back in the oven (use hot pads!) and bake just until the cornmeal begins to brown, about 3-4 minutes.
Add the batter to the skillet and bake for 25-30 minutes or until the top is lightly browned and the edges are pulling away from the side of the skillet. Serve warm or at room temperature.