[[!meta title="Bacon Cheddar Jalapeño Bread"]]

5500 cal/recipe

## Ingredients
+ 5 slices bacon
+ 3 c all-purpose flour
+ 1 c yellow cornmeal
+ 1/4 c white sugar
+ 2 tbsp baking powder
+ 2 tsp kosher salt
+ 2 c buttermilk
+ 1 c unsalted butter, melted
+ 3 extra large eggs, lightly beaten
+ 8 oz shredded sharp cheddar cheese
+ 3 jalapeño peppers, deseeded and finely diced

## Directions
+ 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. 
+ Whisk buttermilk, butter, and eggs in another bowl. 
+ Stir liquid mixture into dry mixture until just combined; batter will be slightly lumpy. 
+ Fold in cheese and jalapenos. 
+ Allow batter to rest at room temperature for 10 minutes. 
+ Pour batter into hot skillet. 
+ 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 jalapeño buttermilk]]