Ingredients:
1/2 lb bacon, chopped
1 1/2 cups fresh corn kernels
1 cup heavy cream
3/4 teaspoon salt, divided
2 teaspoons unsalted butter
3 tablespoons water
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne
2 eggs, lightly beaten
1 1/2 cups buttermilk
3 tablespoons unsalted butter, melted
2 jalapeno peppers, seeded and finely chopped
1 3/4 cups grated sharp cheddar cheese
Directions:
Preheat oven to 350 degrees F.
Place 10 inch cast-iron skillet in the oven to get hot.
In a large skillet, fry bacon over medium/high heat until browned.
Remove bacon with a slotted spoon and drain off all but 2 teaspoons of the fat.
Add corn and cook until tender, about 5 minutes.
Add cream, butter, 1/4 teaspoon salt and water.
Cook until creamy, about 10 minutes.
Remove from the heat and mash with a potato masher to crush some of the corn; allow to cool.
In a large bowl, combine cornmeal, flour, baking powder, baking soda, remaining salt and cayenne pepper.
In a different bowl, combine eggs, buttermilk, and 2 tablespoons of the melted butter.
Add the wet mixture to the dry ingredients and mix well.
In another bowl, combine corn mixture, bacon, jalapenos and 1 1/2 cups cheese;mix well.
Remove the skillet from the oven and add the remaining tablespoon melted butter, tilting the skillet to coat the bottom and sides.
Pour half of the batter into the skillet;top with the corn mixture.
Pour remaining half of the batter over corn and bake until golden brown and set, about 30 minutes.
Remove from oven, top with remaining 1/4 cup cheese and serve hot.
Servings: 6-8
Time preparation: 15 min.
Time total: 70 min.