A delightful twist on classic cornbread, featuring spicy jalapeños and rich cheddar cheese.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a perfect crust.
In a mixing bowl, combine the cornmeal, shredded cheddar cheese, baking soda, and salt.
Mixing the dry ingredients first ensures even distribution of leavening agents.
Add the buttermilk, egg, diced jalapeño, crumbled bacon, and melted butter to the dry ingredients. Stir until just combined.
Avoid overmixing to keep the cornbread tender.
Pour the batter into a greased 9x9 inch baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Check the cornbread a few minutes before the minimum baking time to avoid overbaking.
Let the cornbread cool slightly before slicing and serving.
Cooling allows the cornbread to set and makes slicing easier.
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