Jalapeño Bacon Cheddar Cornbread

Ingredients

• ½ pound (230 g) bacon, cooked and crumbled (reserve the bacon)
• 3 cups (300 g) all-purpose flour
• 1 cup (170 g) yellow cornmeal
• ¼ cup (50 g) white sugar
• 2 tbsp (25 g) baking powder
• 2 tbsp (30 g) kosher salt
• 1 cup (240 ml) milk
• 1 cup (240 ml) buttermilk
• 1 cup (205 g) unsalted butter, melted
• 3 extra large eggs, lightly beaten
• 1 cup (115 g) cheddar cheese, shredded
• 3 jalapeño peppers, diced

Instructions

1. 1Prepare your smoker or grill for high heat cooking at approximately 350°F (177°C) and empty the water pan.
2. 2Place a cast iron skillet containing the reserved bacon grease on the top rack to warm up. Mix the all-purpose flour, yellow cornmeal, white sugar, baking powder, and kosher salt together in a large bowl.
3. 3Whisk the milk, buttermilk, melted unsalted butter, and lightly beaten eggs in a separate bowl. Pour the wet ingredients into the dry flour mixture and stir until just combined, leaving the batter slightly lumpy.
4. 4Fold the shredded cheddar cheese, diced jalapeño peppers, and half of the cooked, crumbled bacon into the batter. Let the mixture rest at room temperature for 10 minutes.
5. 5Carefully remove the hot skillet from the smoker or grill. Pour the rested batter directly into the skillet, then sprinkle the remaining crumbled bacon over the top, pressing the pieces gently into the surface.
6. 6Return the skillet to the top rack of your cooker. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
7. 7Allow the cornbread to cool in the skillet for 10 minutes before slicing and serving.

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