Jalapeno Bacon Skillet Cornbread

What you need:

• 1 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1/2 cup cake flour
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 6 slices bacon, finely chopped
• 1/2 sweet yellow onion, diced
• 2 cloves minced garlic
• 2 large eggs
• 1 1/2 cups buttermilk
• 6 Tbsp. unsalted butter, melted and slightly cooled
• Additional butter for skillet, if needed
• 1/4 cup honey
• 2 to 3 jalapeno peppers, seeded and diced

Directions:

1. In a bowl, whisk together cornmeal, all-purpose flour, cake flour, baking powder, baking soda, and salt.
2. Cook bacon in a cast iron skillet over medium heat, stirring until crisp. Transfer cooked bacon to a paper towel-lined plate.
3. Add onion to skillet that still has bacon grease in it. Cook for about 4 minutes or until translucent.
4. Add garlic and cook for 1 more minute. Then remove from pan and set aside.
5. Reduce heat for skillet to low.
6. In a large bowl, whisk together eggs, buttermilk, melted butter, honey, jalapenos, and cooked onions and garlic.
7. Add wet ingredients to flour mixture and mix with a spoon, but do not overmix.
8. Make sure the skillet bottom and sides are well greased. If there isn't enough bacon grease remaining, melt a few pats of butter in the skillet and brush up the sides.
9. Add batter carefully and evenly. Sprinkle bacon on top.
10. Transfer skillet to a preheated 400-degree oven. Bake for about 20 to 25 minutes, until top is golden brown and toothpick inserted into the center comes out clean.
11. Remove from oven and let cool 15 minutes.

Recipe from Food Network Magazine