Jalapeno & Smoked Bacon Corn Bread

Recipe by Sizzlin' Cafe

Serves 12

Jalapeno & Smoked Bacon Corn Bread

2 Tbs butter

1/3 cup finely chopped onions

3 strips minced hickory smoked bacon

1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal

1 1/2 tablespoon baking powder

2 pinches of salt

1/3 cup shredded cheddar cheese

1 1/2 cups buttermilk

1/4 cup canola oil

2 large eggs

1 whole minced green jalapeno, seeds and stem removed

4 Tbs honey

Preheat oven to 375 degrees. In a small sauté pan, melt the butter over medium-low heat. Add the onions, bacon and cook until soft and golden brown, 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool. In a large bowl, stir together the flour, cornmeal, baking powder, salt and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the onions and bacon. Spoon the batter into lightly greased 9" x 13" pan or regular size muffin tins, filling 3/4 of the way full. Bake for 12 to 15 minutes or until golden and a toothpick inserted into the center comes out clean. Remove from oven and let rest on wire rack. Serve warm.