as loosely adapted from seriouseats.com

Ingredients:

• 6 slice bacon, cut into 1/2-inch pieces
• 1 cup yellow cornmeal
• 1 cup all purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon baking soda
• 3/4 cup sour cream
• 1/2 cup buttermilk
• 2 large eggs
• 3 tablespoons melted butter, cooled slightly
• 8 ounces cheddar cheese, shredded
• 1/2 cup finely sliced scallions
• 2-3 pickled jalapenos, chopped, with seeds

To make:

• Preheat oven to 425°F. Cook bacon in a 10-inch cast iron skillet over medium-high heat until fat renders and bacon crisps, about 10 minutes. Transfer bacon to a paper towel lined plate. Pour bacon fat out into a small bowl. Return 2 tablespoons to pan and place pan in oven. Reserve an additional 2 tablespoons fat and discard the rest.

• In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk, eggs, 3 tablespoons melted butter, and 2 tablespoons reserved bacon fat. Pour wet ingredients into bowl with dry ingredients and whisk until completely combined. Stir in bacon, cheese, scallions, and jalapenos.

• Using pot holders, carefully remove hot skillet from oven. Pour in cornbread batter. It may not want to spread out entirely over the pan, nudge it out a little bit, and the cooking process will take care of the rest. Place in oven. Bake until skewer inserted into middle of cornbread comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes. If you want to, carefully turn out to wire rack and let cool an additional 10 minutes. Serve warm. If not, serve in cast iron skillet for “rustic charm” or, you know, sheer laziness. The skillet will keep the bread warm for a longer time, as well, if you’re in the middle of cooking a large meal.