Bacon Cheddar & Jalapeno Cornbread - Hatfield

Ingredients

• 1 lb Hatfield Bacon, cooked crisp & crumbled
• 1 1/2 cups yellow cornmeal
• 1 1/2 cups all purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup milk
• 1 cup buttermilk
• 3 eggs
• 1/2 cup sour cream
• 3 Tbsp hot honey
• 4 tbsp butter, melted and slightly cooled
• 1 cup sweet corn (fresh, frozen or canned)
• 8 oz sharp cheddar cheese, shredded
• 2 jalapeños, chopped with seeds and membrane removed (additional sliced for top if desired)