[[!meta title="Bacon Cheddar Jalapeño Bread"]]
## Ingredients
+ 5 slices bacon
+ 3 cups all-purpose flour
+ 1 cup yellow cornmeal
+ 1/4 cup white sugar
+ 2 tablespoons baking powder
+ 2 teaspoons kosher salt
+ 2 cups buttermilk
+ 1 cup unsalted butter, melted
+ 3 extra large eggs, lightly beaten
+ 1 (8 ounce) package shredded sharp Cheddar cheese
+ 3 jalapeño peppers, diced

## Directions
Fry bacon in a large cast-iron skillet over medium-high heat,
turning occasionally, until evenly browned, about 10 minutes.

Transfer bacon to a paper towel-lined plate; reserve remaining bacon
grease in skillet. Crumble bacon.

Preheat oven to 350 degrees F (175 degrees C). Place skillet with
bacon grease in oven.

Combine flour, cornmeal, sugar, baking powder, salt, cheddar cheese,
jalapeño peppers, and bacon in a large bowl. Whisk milk, buttermilk,
butter, and eggs in another bowl; stir milk mixture into flour mixture
until just combined. Batter will be slightly lumpy. Allow batter to
rest at room temperature for 10 minutes.

Pour batter into hot skillet.

Bake in the preheated oven until a 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]]