Ingredients
1cupcornmeal
1cupall purpose flour
1tbspbaking powder
½tspsalt
¼cupbutter,melted and cooled
1cupbuttermilk,at room temperature
1egg,whisked
1tbsphoney
5slicesbacon,cooked and diced, (1 tbsp bacon grease reserved)
4ozsharp cheddar cheese,shredded
1jalapeno,seeds and membranes removed and minced, more or less to taste
Preparation
Preheat oven to 400 degrees F. Place a tablespoon of bacon grease (or butter) in the bottom of an 8-inch cast iron skillet and place in the oven to melt.
In a large bowl, whisk together cornmeal, flour, baking powder, and salt. Stir in the melted butter, buttermilk, egg, and honey.
Mix in diced bacon, shredded cheddar, and minced jalapeño. Using a pot holder, remove hot skillet from the oven. Pour cornbread batter into center of skillet, allowing melted bacon grease to spread to the edges.
Smooth the top and bake for 20 minutes, or until surface is golden brown and a toothpick inserted in center comes out clean.
Cool skillet for 5 minutes before slicing and serving cornbread warm.
