1 [[!meta title="Bacon Cheddar Jalapeño Cornbread"]]
7 + 3 c all-purpose flour
10 + 2 tbsp baking powder
12 + 3 jalapeño peppers, seeded and finely diced
14 + 1 c unsalted butter, melted
15 + 3 extra large eggs, lightly beaten
16 + 8 oz shredded sharp cheddar cheese
19 + Start heating large cast-iron skillet at medium heat on stovetop.
20 + Use scissors to cut bacon into 1-inch pieces and add bacon to skillet.
21 + Cook bacon until evenly browned.
22 + Transfer bacon to a plate and keep bacon grease in the skillet.
23 + Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
24 + Stir bacon and jalapenos into flour mixture.
25 + Place skillet with bacon grease in oven and preheat oven to 350 degrees F (175 degrees C).
26 + Whisk buttermilk, butter, and eggs in another bowl.
27 + Stir liquid mixture into dry mixture until just combined; batter will be slightly lumpy.
29 + Allow batter to rest at room temperature for 10 minutes.
30 + Pour batter into hot skillet.
31 + Bake until toothpick inserted into the center comes out clean, 30 to 35 minutes.
32 + Cool in the pan for 10 minutes before slicing.
35 Batter should sizzle as it is poured into the skillet and touches the hot grease. Depending
36 on how quickly your oven pre-heats, you may want to put the skillet in sooner or later in the
39 [[!tag cornbread bacon jalapeño buttermilk]]