Pepper Jack, Bacon, Jalapeño Corn Bread

Name: Pepper Jack, Bacon, Jalapeño Corn Bread
Ingredients: 2 slices bacon, cut crosswise into 1/4-inch slivers; 1 1/2 cups buttermilk or regular milk, or more as needed; 2 large eggs; 3 tablespoons unsalted butter, melted, or 3 tablespoons vegetable oil; 1 cup yellow or white cornmeal, preferably stone-ground; 1 cup unbleached all-purpose white flour; 3 tablespoons brown sugar or honey; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda, or an additional 1/2 teaspoon baking powder; 1 scant teaspoon table salt; 2 to 4 jalapeño peppers, seeded and finely chopped; 1 cup coarsely grated pepper Jack cheese (4 ounces)

barbecuebible.com

Lesson for neophytes: When in doubt, add bacon, chiles, and cheese. I give you Raichlen’s PB&J (pepper Jack, bacon, jalapeño) corn bread. No jelly needed.

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