Categories: Pizza/Flatbread

Ingredients

• 1/2 lb. bacon, chopped
• 2 cups plain yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp. baking powder
• 1 1/2 tsp kosher salt
• 2 large eggs
• 2 1/2 cups whole buttermilk
• 4 tbsp. unsalted butter, melted
• 1 cup Classic Pimiento Cheese (see recipe), plus more to serve
• 2 jalapenos, seeded and minced

Directions

1. In a 10-inch cast-iron skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tbsp. drippings in skillet.

2. Preheat oven to 425. Place skillet with drippings in oven until very hot, about 8 minutes.

3. In a large bowl, whisk together cornmeal, flour, baking powder and salt. In a medium bowl, whisk together eggs, buttermilk and melted butter. Stir egg mixture into cornmeal mixture just until dry ingredients are moistened; stir in bacon, Classic Pimiento Cheese and jalapenos. Carefully pour batter into hot skillet.

4. Bake until golden brown and a wooden pick inserted in center comes out clean, 25-27 minutes. Serve immediately with additional Classic Pimiento Cheese.

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