Yesterday we had 10 family members over for Chili. Unfortunately most are not heat freaks like the wife and I so we had to tone down the spices a bit. To compensate I made a sweet cornbread, and a spicy Jalapeno corn bread. I used the same base recipe for both. Recipe: 1 1/2 cups cornmeal, 1/2 cup flour (can use 2 cups cornmeal, I prefer the texture of the blend) 2 teaspoons baking soda 1/2 teaspoon salt 2 Tbsp sugar 1 1/4 cups buttermilk 1 egg 6 Tbsp unsalted butter, melted 1 Tbsp bacon grease. (you can crumble the bacon up and add to bread if you like. I did not for this batch. You can substitute vegetable oil if you don't have bacon grease. Directions: Place the bacon grease or oil into your cold cast iron pan or dutch oven. Place cold pan or dutch oven into the oven and pre-heat to 400º Melt the butter in a small sauce pan over med heat. While the oven and pan are preheating whisk together the dry ingredients. In another bowl mix together that wet ingredients. Stir in wet ingredients into the dry ingredients. Stir in melted butter. If you are adding corn, jalapenos, cheese, bacon, berries, etc do so now. For my jalapeno corn bread I added 3 finely chopped jalapenos and two cups of thawed corn kernels. Once the oven and pan reach 400º remove the pan (remember the handle is hot so I like to put a mitt on the handle so I don't forget!). Add the batter to the pan and spread out evenly. Use caution as the hot oil will spatter. Return pan to oven and bake until the edges brown and the a toothpick can be inserted in the center and come out clean. Approximately 20 minutes. Let the bread rest in the pan15-20 minutes prior to slicing. Enjoy! Into the oven. Bread on the right is the jalapeno bread. Fresh out of the oven! Sorry no sliced picks the crows were circling! That's right in Oregon we put beans, meat, tomatoes, peppers and all kinds of stuff in our chili! We ain't afraid!