Jalapeño Bacon Skillet Cornbread – Cape May Magazine

Ingredients

• 1 cups coarsely ground cornmeal (use up to 1 1/2 cups)
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp. kosher salt
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 cup whole milk
• 1 cup 1-1/4 buttermilk
• 3 eggs, lightly beaten
• 8 Tbsp. unsalted butter, melted
• 1 jalapeño, diced
• 1/3 cup cheddar cheese, shredded