Bacon-Sriracha Cornbread

• 1 1/4 cups coarse yellow cornmeal
• 2 cups cultured buttermilk
• 6 slices thick-cut bacon
• 1 1/4 cups unbleached all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/3 cup sugar
• 1 1/2 teaspoons kosher salt
• 2 eggs, lightly beaten
• 4 tablespoons unsalted butter, melted
• 1 cup fresh or frozen sweet corn kernels
• 1/2 cup (2 ounces) grated sharp Cheddar cheese
• 1/3 cup Sriracha

1. In a mixing cup, combine the cornmeal and buttermilk.
2. Cover and leave at room temperature for 4 to 6 hours, or overnight.
3. After the cornmeal finishes its long buttermilk bath, preheat the oven to 450F with a 10-inch cast-iron skillet placed inside.
4. Meanwhile, in a large skillet over a moderate heat, cook the bacon until it nears crispy.
5. Drain off the rendered fat, reserving for later use.
6. Allow the bacon slices to cool, then dice into pieces.
7. In a large mixing bowl, sift together the flour, baking powder, and baking soda.
8. Mix in the sugar and salt.
9. Pour in the eggs, butter, corn, cheese, bacon pieces, and the cornmeal/buttermilk mixture.
10. Mix until combined.
11. Using a hot pad, carefully remove the hot skillet from the preheated oven.
12. Slowly pour the reserved bacon fat into the skillet.
13. (The grease should hiss and pop upon contact.
14. If not, return your skillet to the oven for another 10 to 15 minutes until it gets good and hot.)
15. Pour the cornbread batter into the hot, greased skillet.
16. Working briskly, spoon the Sriracha over the top of the batter.
17. Using swirly veins of Sriracha that will be visible in the finished bread.
18. Using a hot pad, quickly return the skillet to the oven.
19. Decrease the oven temperature to 425F.
20. Bake until golden brown, 20 to 25 minutes.
21. Allow the cornbread to cool slightly in the pan for 5 minutes, then turn it out onto a plate to cool for an additional 5 to 10 minutes before serving a bamboo skewer, toothpick, or fork, swizzle the Sriracha throughout the batter to create
22. This recipe can also yield 12 large muffins.
23. Preheat the muffin tray in the oven as for the skillet, and divide the bacon fat evenly among the separate muffin cups.
24. If your muffin pans are not cast-iron or nonstick, a quick spritz of nonstick cooking spray will serve as an extra insurance policy for easy removal after baking.
25. Divide the batter equally among the cups, topping with the Sriracha as the recipe directs.
26. Bake until golden brown, 17 to 22 minutes.

coarse yellow cornmeal, buttermilk, bacon, flour, baking powder, baking soda, sugar, kosher salt, eggs, unsalted butter, cheddar cheese, sriracha

Taken from www.epicurious.com/recipes/food/views/bacon-sriracha-cornbread-379498 (may not work)