Cornbread - Mexican criss-crossed w/ bacon

By á-47

Ingredients

• 10 slices bacon
• 1 1/2 cups yellow cornmeal
• 1 tea. baking powder
• 1 1/4 tea. salt
• 1 (8.25 oz) can cream-style corn
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 2 eggs
• 2 jalapeno peppers, seeded and finely chopped
• 8 oz. cheddar cheese, grated and divided

Preparation

Step 1

Preheat oven to 400 degrees. Arrange bacon slices in crisscross pattern (braided like a pie crust) in bottom of a 10" cast iron skillet. Place skillet in oven for 15-20 minutes or until bacon drppings evenly cover bottom of skillet.

Tilt skillet to distribute drippings evenly (Drippings will prevent corn bread from sticking).

Whisk together cornmeal, baking powder and salt in a large3 bowl; set aside.

Whisk together corn and next 3 ingredients; stir into cornmeal mixture. Stir in peppers and 1 1/2 cups cheese just until blended. Spoon batter into skillet. Bake at 400 degrees for 25 minutes.

Remove from oven; sprinkle remaining cheese over bread. Bake 10 minutes. Loosen edges and sides of bread with a metal spatula; flip bread onto serving plate.

Let stand 5 minutes before serving.