5 slices Jones Dairy Farm Dry Aged Bacon
3 tablespoons butter
2 cups yellow cornmeal
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
1 egg, beaten
1 1/4 cups sour cream
3/4 cup milk
1/4 cup honey
1/2 cup Cheddar cheese, shredded
2 tablespoons fresh jalapeños, minced
Preheat the oven to 400°F.
In medium sauté pan, cook bacon until crisp. Remove bacon and chop or crumble; set aside. Add butter to pan with bacon grease, and heat until melted. Remove from heat.
Meanwhile, in large mixing bowl, combine cornmeal, salt, baking soda and baking powder, stirring well to combine.
In smaller bowl, whisk together egg, sour cream, milk and honey. Pour melted butter and bacon fat into wet ingredients and stir. Add wet ingredients to dry ingredients and stir until just combined. Stir in cheese, jalapeños, and half of crumbled bacon.
Grease 12-inch cast iron skillet or an 8x8-inch baking dish with butter (or bacon grease). Spoon batter into pan and spread out evenly. Sprinkle remaining crumbled bacon on top. Bake 22 minutes or until top is golden brown and toothpick inserted in center comes out clean.