Mexican Cornbread

Ingredients

• 10 slices of bacon
• 1 1/2 C self-rising cornmeal
• 1 can of cream-style corn
• 1 C buttermilk
• 1/4 C vegetable oil
• 2 large eggs
• 2 jalapeno peppers, seeded and chopped
• 8 oz cheddar cheese, grated and divided

Preparation

Preheat oven to 400 degrees. Arrange bacon slices in a woven pattern in the bottom of a cast-iron skillet. Place the skillet in the oven for 15-20 minutes or until bacon drippings evenly cover the bottom of the skillet. If possible, sop up excess drippings with a paper towel.

Whisk together corn, buttermilk and vegetable oil. Add cornmeal. Stir in peppers and cheese. Spoon the batter into the skillet and bake for 35 minutes.

Remove to a wire rack and let stand 10 minutes. Use a knife to loosen the edges from the skillet before flipping onto a serving plate. Let stand 5 minutes before slicing.