12 slices of Circle B Ranch Hickory Smoked Bacon
1 Cup Yellow Cornmeal
1 Cup All Purpose Flour
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Kosher Salt
1/2 Cup Onion, Chopped
2 Cloves of Garlic, Minced
2 Large Jalapenos, Seeded & Diced
2 Large Eggs
1 1/2 Cup Buttermilk
6 Tbsp Butter, Melted and Cooled - PLUS 3 Tbsp more, not melted
1/4 Cup Honey
FOR THE BACON:
FOR THE CORNBREAD:
Preheat oven to 350 degrees
Place the bacon strips on a foil liked baking sheet
Bake for 20-25 minutes or until crispy take out and let cool completely.
When the bacon has cooled, dice into small pieces and set aside.
And try not to eat it all :)
Turn the oven up to 400 degrees.
Add 2 Tbsp Butter to hot cast iron skillet.
Add the diced onion and cook for 3-4 minutes, stirring.
Add the garlic and jalapeno and cook for 1-2 minutes more.
Transfer to a plate and put the skillet back on the stove.
In a large bowl, whisk the eggs, buttermilk, melted butter and honey.
In another bowl, stir together both flours, cornmeal, baking powder, baking soda and salt.
Add the cooled onion mixture to the wet ingredients and stir to combine.
Pour the wet ingredients over the flour mixture and stir until it just comes together.
Turn on the cast iron skillet to medium-high heat and add 1 Tbsp Butter.
Brush the melted butter all over the bottom of the skillet and up the sides.
Pour in the cornbread batter and place the skill in the oven.
Bake for 15 minutes, then take out and add your diced, bacon pieces.
Cook for another 10 minutes until golden brown on top.