Mini Cheddar Bacon Loaves -- Cornbread!

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tablespoons sugar
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1 large egg
• 4 tablespoons butter (melted)
• 5 slices thick-cut bacon (fried, drained, and crumbled)
• 1 cup extra-sharp cheddar cheese (grated ~ divided)
• 1 tablespoon jalapeno pepper (OPTIONAL ~ SLICED PICKLED JALAPENOS, finely minced)

1. Preheat oven to 350u0b0F.
2. Butter 8 mini loaf pans, or large muffin tins.
3. Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
4. In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
5. Stir in the flour mixture until just combined.
6. Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos.
7. Pour about 1/2 cup batter into each of the buttered loaf tins.
8. Bake for 8 minutes.
9. Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
10. Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
11. NOTE: My little loaf pan has eight openings (3.7" x 2.4" each).

flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, salt, buttermilk, egg, butter, bacon, cheddar cheese, jalapeno pepper

Taken from www.food.com/recipe/mini-cheddar-bacon-loaves-cornbread-488575 (may not work)