Bacon Cheddar Jalapeño Cornbread

01Method

1. 1

   Cook the bacon in a large cast iron skillet over medium-high heat, turning as needed, until fully browned and crisp, about 10 minutes. Move the bacon to a plate lined with paper towels, leaving the rendered grease in the skillet. Once cooled, crumble the bacon into pieces.

2. 2

   Heat the oven to 350°F (175°C). Set the bacon-greased skillet inside to preheat along with the oven.

3. 3

   In a large bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, buttermilk, melted butter, and eggs, then fold this wet mixture into the dry ingredients until just incorporated — the batter should remain slightly lumpy. Gently fold in the cheddar and jalapeños, then let the batter rest for 10 minutes at room temperature.

4. 4

   Carefully remove the hot skillet from the oven and pour in the batter. Scatter the crumbled bacon over the top, pressing it lightly into the surface.

5. 5

   Bake until a toothpick inserted in the center emerges clean, 30 to 35 minutes. Allow the cornbread to cool in the skillet for 10 minutes before cutting into slices.