Jalapeño-Bacon Skillet Cornbread

This fiery version of cornbread is sure to satisfy with a generous quantity of bacon.

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1⁄2 teaspoon baking soda

1⁄2 teaspoon kosher salt

6 slices bacon, finely chopped

1⁄2 sweet onion, diced

2 cloves garlic, minced

2 large eggs

1 1⁄2 cups buttermilk

6 tablespoons unsalted butter, melted and cooled slightly, plus more for the skillet if needed

1⁄4 cup honey

2-3 jalapeño peppers, seeded and

diced

Instructions: Heat the oven to 400 degrees. Whisk the cornmeal, flour, baking powder, baking soda and salt in a large bowl; set aside.

Put the bacon in a 12-inch cast-iron skillet set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7-8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.

Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.

Whisk the eggs, buttermilk, melted butter, honey and jalapeños in another large bowl; add the onion, garlic and bacon and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).

Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there’s not enough). Carefully add the batter (it should sizzle) to the skillet. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Let cool 15 minutes before serving.

Makes 8 servings

Adapted from foodnetwork.com