°2 1/2 cups cornmeal (60 mL)
°1 cup all-purpose flour (250 ml)
°2 tsp baking powder (30 ml)
°1/2 c brown sugar (125 ml)
°1 tsp of salt (5 ml)
°2 c buttermilk (475 mL)
°1/3 c melt butter (75 ml)
°1 c cheese (250 ml)
°1 c corn (fresh or frozen and thawed) (250 mL)
°1/2 pound crispy fried bacon, crumbled
°3 jalapeno pepper
Heat cast iron skillet on oven on high.
Preheat oven 425°F.
Close the ring of the oven on which the cast iron pan is located and open the other rings at high temperature.
Mix all the dry ingredients with a fork. Adding rest ingredients & blend well. Coat cast iron skillet with corn oil.
Pour the batter into the skillet and place under the broiler at 425°F for approximately 20 minutes until the bread is golden brown.
Serve for lunch with an omelet and slow cooker ham.