Cast Iron Smoky Bacon Jalapeno Popper Cornbread

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1/2 lb smoky bacon
• 1/2 cup diced jalapeno
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup vegetable oil
• 3 tablespoons honey
• 2 large eggs
• 1/2 cup plain greek yogurt
• 1/2 cup milk
• 1 cup flour
• 3/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda

Recipe

• 1 preheat oven to 375 degrees.
• 2 place a large cast iron skillet in the oven while preheating.
• 3 chop/slice bacon, set aside.
• 4 chop/dice jalapenos, set aside.
• 5 shred cheese, set aside.
• 6 in a medium mixing bowl combine the vegetable oil, honey, eggs, yogurt and milk.
• 7 whisk well.
• 8 in a large mixing bowl combine dry ingredients.
• 9 whisk to combine.
• 10 in a medium skillet cook bacon-you want it cooked half way through, not crisp.
• 11 using a slotted spoon remove bacon, reserve bacon fat.
• 12 you will want 3 tablespoons of fat. if you need to, add butter and melt it with the fat.
• 13 to the dry ingredients add the bacon and jalapenos.
• 14 stir well to coat.
• 15 add the cheese to the dry ingredients.
• 16 stir well to coat.
• 17 add wet ingredients to the dry ingredients.
• 18 using a large spoon or spatula and stir to just combine.
• 19 remove hot skillet from oven.
• 20 pour in the fat and give it a good swirl to coat the bottom of pan.
• 21 scrape your cornbread mixture into hot, coated pan.
• 22 return to oven and cook for 40 minutes.
• 23 depending on your oven, you may want to give your cornbread the "toothpick" test at 35 minutes.
• 24 do test at 40 minutes. if the center is not cooked through cook an additional 5 to 10 minutes or until done.