Directions:
- Preheat oven to 425°. Fry bacon in a large skillet over medium heat, turning once, until crisp. Transfer bacon to paper towels to let drain, pour rendered fat into a small bowl.
- Melt vegetable shortening and 2 tablespoons of the bacon fat together in the skillet while it is preheating.
- Crumble bacon and set aside. Lightly beat eggs in a large bowl. Add bacon, onions, jalapeños, jalapeño pickling juice, sugar, baking soda, salt, cumin, and pepper and beat well. Add cornmeal and buttermilk and stir with a wooden spoon until just combined. Pour the hot fat from the skillet into the batter and stir until just combined.
- Pour the batter into the hot skillet or 9x9 square. Bake the bread until lightly golden and toothpick inserted in center comes out clean, about 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 422.69 Kcal (1770 kJ) | ||
| Calories from fat | 227.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.25g | 39% | |
|---|---|---|---|
| Cholesterol | 87.56mg | 29% | |
| Sodium | 938.52mg | 39% | |
| Potassium | 331.58mg | 7% | |
| Total Carbs | 37.99g | 13% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 11.99g | 24% | |
| Vitamin C | 14.1mg | 24% | |
| Iron | 1.6mg | 9% | |
| Calcium | 80.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 234.4 Kcal (981 kJ) | ||
| Calories from fat | 126.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14g | 39% | |
|---|---|---|---|
| Cholesterol | 48.56mg | 29% | |
| Sodium | 520.46mg | 39% | |
| Potassium | 183.88mg | 7% | |
| Total Carbs | 21.07g | 13% | |
| Sugars | 2.84g | 20% | |
| Dietary Fiber | 1.98g | 14% | |
| Protein | 6.65g | 24% | |
| Vitamin C | 7.8mg | 24% | |
| Iron | 0.9mg | 9% | |
| Calcium | 44.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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