Insanely Good Louisiana Cracklin’ Cornbread

INSANELY GOOD LOUISIANA CRACKLIN’ CORNBREAD
3 T. melted bacon drippings, divided
1 (3.25-oz.) bag fried pork skins (cracklins’)
1 c. yellow cornmeal
1 c. flour
2 t. baking powder
2 t. Cajun seasoning
¼ t. baking soda
1 2/3 c. buttermilk
2 eggs, beaten
4 T. chopped red bell pepper, divided
1-2 fresh jalapeno, thinly sliced and seeded

1. Preheat oven 425.
2. In 8” cast-iron skillet, place 1 T. drippings.
3. Place skillet in oven to preheat for 10 minutes.
4. In bowl of food processor, pulse cracklin’s until coarsely chopped. Reserve ½ c. in a small bowl.
5. In a medium bowl, whisk together cornmeal, flour, baking powder, Cajun seasoning and baking soda.
6. Whisk in buttermilk, eggs and remaining 2 T. drippings.
7. Stir in cracklins’, 3 T. bell pepper and half of jalapenos.
8. Carefully spread batter into hot skillet.
9. Top with reserved ½ c. cracklins’, remaining jalapeno slices and 1 T. bell pepper.
10. Bake until wooden toothpick inserted in center comes out clean, about 35-40 minutes.
11. Cover loosely with foil halfway through baking.
12. Let cool in pan on wire rack for 10 minutes. Serve hot.