Preheat oven to 400 degrees F (200 degrees C). Place a sheet of tin foil on a baking sheet. Place a wire rack on top of the tin foil.
Wright® Brand Smoked Bacon (4 pieces)
on the wire rack and bake for 20 to 25 minutes until crisp.
Prepare a square or round 9-inch cake pan (glass or metal) by spraying it liberally with vegetable spray. Set aside. Melt the
Unsalted Butter (1/2 cup)
in the microwave, and set aside to cool.
Seed and mince the
Jalapeño Pepper (1)
. Chop the cooked bacon. Prepare the grated
Cheddar Cheese (2/3 cup)
, if need be, and set aside.
In a large bowl, whisk together the
All-Purpose Flour (1 1/2 cups)
Cornmeal (1 cup)
Baking Powder (1/2 Tbsp)
Baking Soda (1/4 tsp)
Salt (3/4 tsp)
. Set aside.
Add the packed
Brown Sugar (1/4 cup)
Frozen Corn Kernels (3/4 cup)
Buttermilk (1 cup)
to a blender or food processor. Pulse for 5 seconds. Add the large
and pulse for another 5 to 8 seconds until well combined.
Make a deep well in the flour mixture. Pour the buttermilk mixture into the flour. Use a rubber spatula to fold the dry ingredients into the wet ingredients. Do not over mix. Add the butter and fold it into the batter.
Add the cheddar, bacon and jalapeños and fold into the batter.
Transfer the batter to the prepared pan. Smooth the top with a spatula. Bake for 25 to 30 minutes until golden brown.
Cool on a wire rack for 10 minutes, Turn the cornbread out of the pan and cool for a few minutes more on the wire rack. Cut into wedges or squares and serve.