Categories: Pizza/Flatbread

Ingredients

• 6 slices bacon
• 1 stick unsalted butter, cut into chunks
• 1 cup canned cream-style corn
• 3/4 cup buttermilk, shaken
• 3 large eggs, beaten
• 1 cup shredded cheddar
• 1/2 cup finely grated Parmigiano-Reggiano
• 1/2 cup sliced pickled jalapenos, chopped
• 1 1/2 cups cornmeal
• 2 tsp sugar
• 1 1/2 tsp baking soda
• 1 1/2 tsp kosher salt
• 1 tsp black pepper

Directions

1. Preheat oven to 375.

2. In a 10-inch cast-iron skillet, cook the bacon over medium heat, turning occasionally, until crisp, about 9 minutes. Transfer the bacon to paper towels to drain, leaving the bacon fat in the skillet. When cool, crumble the bacon.

3. Add the butter to the hot bacon fat to melt, then pour it into a large bowl and let cool for 10 minutes. (Don’t wipe out the skillet). Stir the creamed corn into the melted fats, then add the buttermilk, eggs, cheese, jalapenos and crumbled bacon.

4. In another large bowl, combine the cornmeal, sugar, baking soda, salt and pepper. Add the wet ingredients to the dry and stir until incorporated. Pour the batter into the skillet and bake until the top is lightly browned and the center is set, 30 to 35 minutes.

5. Let the cornbread cool slightly before slicing.

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