Fixed error in directions where first and second step were swapped. Also updated...

diff --git a/recipes/bacon_cheddar_jalepeno_bread.mdwn b/recipes/bacon_cheddar_jalepeno_bread.mdwn
index 0e77638f1b5ce9f0539d84c5af1e3a7ddaa1622e..53e5c712c1da17e4b519ccb392dcabcdff353e51 100644 (file)
--- a/recipes/bacon_cheddar_jalepeno_bread.mdwn
+++ b/recipes/bacon_cheddar_jalepeno_bread.mdwn
@@ -16,8 +16,8 @@
 + 3 jalapeño peppers, deseeded and finely diced
 
 ## Directions
-+ Transfer bacon to a plate. Reserve bacon grease in skillet.
 + Fry bacon in a large cast-iron skillet over medium-high heat, until evenly browned.
++ Transfer bacon to a plate. Reserve bacon grease in skillet.
 + Place skillet with bacon grease in oven and preheat oven to 350 degrees F (175 degrees C).
 + Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
 + Use scissors to cut bacon into ½ inch pieces. Stir bacon into flour mixture. 
@@ -29,4 +29,4 @@
 + Bake until toothpick inserted into the center comes out clean, 30 to 35 minutes. 
 + Cool in the pan for 10 minutes before slicing.
 
-[[!tag cornbread bread jalapeño buttermilk]]
+[[!tag cornbread jalapeño buttermilk]]