Jalapeño Bacon Cheddar Cornbread | Lodge Cast Iron

Ingredients

• ¼ pound best-quality sliced bacon, cut into ¼" strips
• 1 bunch scallions trimmed and cut into ¼-inch strips
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup cheddar cheese
• ¾ cup buttermilk
• 3 large eggs
• ¼ cup (½ stick) unsalted butter, melted
• 4-6 fresh jalapeno peppers, sliced in ½-inch rounds