Jalapeño Popper Cornbread

1 . Stage

Preheat oven to 400°. In a 8" skillet over medium-low heat, arrange bacon slices in an even layer, cutting to fit if necessary. Cook, flipping halfway through cooking, until bacon is mostly crisp and has released most of its fat, 8 minutes in total. 

2 . Stage

Drain bacon on a paper towel lined plate and transfer bacon fat to a small bowl (Don’t toss it out!). Wipe skillet clean and grease with nonstick cooking spray. Add cooked bacon back to skillet in a single layer.

3 . Stage

In a large bowl whisk together cornmeal, flour, baking powder, baking soda, and salt.

4 . Stage

In a medium bowl, whisk together milk, eggs, maple syrup, and one tablespoon reserved bacon fat. Add wet ingredients to dry ingredients and stir with a fork until just incorporated. Add jalapeño, cheddar, and green onion and stir until just combined.

5 . Stage

Transfer batter to skillet with bacon and bake until a toothpick inserted into the center comes out clean, about 25 minutes. 

6 . Stage

Let cool 15 minutes, then turn out onto a serving dish.