1 [[!meta title="Bacon Cheddar Jalapeño Bread"]]
4 + 3 cups all-purpose flour
5 + 1 cup yellow cornmeal
7 + 2 tablespoons baking powder
8 + 2 teaspoons kosher salt
10 + 1 cup unsalted butter, melted
11 + 3 extra large eggs, lightly beaten
12 + 1 (8 ounce) package shredded sharp Cheddar cheese
13 + 3 jalapeño peppers, diced
16 Fry bacon in a large cast-iron skillet over medium-high heat,
17 turning occasionally, until evenly browned, about 10 minutes.
19 Transfer bacon to a paper towel-lined plate; reserve remaining bacon
20 grease in skillet. Crumble bacon.
22 Preheat oven to 350 degrees F (175 degrees C). Place skillet with
25 Combine flour, cornmeal, sugar, baking powder, salt, cheddar cheese,
26 jalapeño peppers, and bacon in a large bowl. Whisk milk, buttermilk,
27 butter, and eggs in another bowl; stir milk mixture into flour mixture
28 until just combined. Batter will be slightly lumpy. Allow batter to
29 rest at room temperature for 10 minutes.
31 Pour batter into hot skillet.
33 Bake in the preheated oven until a toothpick inserted into the center
34 comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes
37 [[!tag cornbread bread jalapeño]]