From 8f2f9ccba59602da82cfb96cadbb6660001263a3 Mon Sep 17 00:00:00 2001 From: Laurel Dodgen Date: Sat, 19 Mar 2022 18:42:18 -0700 Subject: [PATCH] Fixed error in directions where first and second step were swapped. Also updated tags. --- recipes/bacon_cheddar_jalepeno_bread.mdwn | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/recipes/bacon_cheddar_jalepeno_bread.mdwn b/recipes/bacon_cheddar_jalepeno_bread.mdwn index 0e77638..53e5c71 100644 --- 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]] -- 2.39.5