Prep time: 15 minutes
Cook time: 25-35 minutes (until a toothpick comes out clean!)
Makes: 2 small bread loaves, or 12-16 slices

2 pc. bacon, sliced julienne
2 pc. jalapenos, fresh, seeds removed, sliced julienne
1 tbsp. cooking oil
½ cup butter
1 cup sugar
1 ¾ cup milk
2 cups flour
1 ½ cup cornmeal
1 ½ tbsp. baking powder
1 tsp. salt
3 pc. eggs
1 cup cheddar cheese, grated
½ cup corn kernels, fresh or frozen

1. Preheat the oven to 375F
2. In a medium sauté pan, add the oil, bacon and jalapenos and sauté on medium high heat, until the bacon is cooked, but not crispy, set aside
3. In a large bowl, cream the raw butter and the sugar together
4. In a separate bowl, combine the eggs and milk
5. In yet another bowl, combine the flour, cornmeal, baking powder and salt, and mix thoroughly
6. Slowly add part 3 & 4 to the creamed butter and sugar, alternating back and forth until combined
7. Fold in the bacon-jalapeno mixture and then the cheddar cheese
8. Grease two small bread pans, and then distribute the cornbread batter evenly between the two
9. Bake until the bread is nicely browned and a toothpick comes out cleanly, about 25-35 minutes

Enjoy this tasty halftime meal topped with some sour cream, cheddar, green onions, and dig in.