Servings: Makes 12 servings

10 slices bacon 10 slices bacon
1 1/2 cups yellow cornmeal 1 ½ cups yellow cornmeal
1 tbsp baking powder 1 tbsp baking powder
1 1/4 tsp salt 1 ¼ tsp salt
1 (8.25-oz) can cream-style corn 1 (8.25-oz) can cream-style corn
1 cup buttermilk 1 cup buttermilk
1/4 cup vegetable oil ¼ cup vegetable oil
2 large eggs 2 large eggs
2 jalapeno peppers, seeded and finely chopped 2 jalapeno peppers, seeded and finely chopped
8 oz cheddar cheese, grated and divided 8 oz cheddar cheese, grated and divided

Preheat oven to 400 degrees. Arrange bacon slices in crisscross pattern in bottom of 10 ½ x 2 in. cast-iron skillet. Place skillet in oven for 15 to 20 minutes or until bacon drippings evenly cover bottom of skillet.
Tilt skillet to distribute drippings evenly. (Drippings will prevent cornbread from sticking)
Whisk together cornmeal, baking powder and salt in a large bowl; set aside.
Whisk together corn and next 3 ingredients; stir into cornmeal mixture. Stir in peppers and 1-½ 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 until cheese melts and bread is golden. Remove from oven to wire rack; let stand 10 minutes. Loosen edges and sides of bread with a metal spatula; flip bread onto serving plate. Let stand 5 minutes before serving.

Adapted from a recipe in Miss Kay's Duck Commander Kitchen. Photograph by Joseph De Leo.  Adapted from a recipe in Miss Kay's Duck Commander Kitchen. Photograph by Joseph De Leo.