Skillet Jalapeno Corn Bread

• 6 bacon strips
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped seeded jalapeno pepper

1. In a 10-in. ovenproof skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings in skillet; set aside.
2. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and oil; stir into dry ingredients just until moistened. Fold in the cheese, jalapeno and bacon.
3. Pour into the skillet. Bake at 425u0b0 for 20-25 minutes or until golden brown. Cut into wedges; serve warm.

bacon strips, flour, yellow cornmeal, sugar, baking powder, salt, eggs, buttermilk, vegetable oil, cheddar cheese, pepper

Taken from www.tasteofhome.com/recipes/skillet-jalapeno-corn-bread/ (may not work)