Make the preparations a lot easier by freezing bacon prior to cutting.

INGREDIENTS

1-1/2 C Good cornmeal (coarse is nice)
1/2 C All-Purpose flour (or Domata gluten-free flour)
1/8 lb hog jowl bacon, diced (your best smoked is fine)
1/4 C of the best, pure maple syrup you can acquire
2 jalapeno peppers, (split, with ribs and seeds removed) diced
1 T + 1 tsp baking powder
1/2 tsp fine salt
1 C buttermilk (try it – or you can use whole milk)
1 lg egg
1/4 C oil (use the bacon fat first, then top up with canola)

DIRECTIONS

• Preheat oven to 425 degrees, setting the rack in the middle.
• Mix the dry ingredients well into a medium bowl.
• In a separate bowl, stir buttermilk, maple syrup and eggs. Whisk until frothy.
• In a 7 or 10-inch cast iron skillet, cook the bacon, sauteing well over medium heat. Use a slotted spoon to transfer bacon into a small dish. Set aside to cool.
• Coat a skillet well with bacon fat, swirling and tilting pan. Pour off excess fat into a measuring cup, adding 1/4 cup of canola, as needed.
• Place the skillet onto a turned off stove.
• In a bowl, combine the wet and dry ingredients together, forming a batter. Slowly whisk in 1/4 cup of oil into the batter.
• Turn the stove on to medium-high.
• Add cooked bacon and minced jalapenos into the batter, stirring well for 1 minutes using a whisk or spatula. Transfer mixture into the hot smoking skillet. Turn off the stove and move the skillet into the preheated oven. Close the door and set timer for 25 minutes. Cool over a rack for 5 minutes.
• Invert pan, shaking it to loosen the cornbread onto your hand. Flip it back onto a plate and cut into 8 wedges. Serve.