Bacon Cheddar Jalapeno Cornbread

By Steve de Eyre

4.66 / 5

10min

40min

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5 slices bacon
3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
2 tablespoons baking powder
2 teaspoons kosher salt
1 cup milk
1 cup buttermilk
1 cup unsalted butter melted
3 extra large eggs lightly beaten
1 (8 ounce) package shredded sharp Cheddar cheese
3 jalapeno peppers diced