Ingredients:

  • slices Thick-cut smoked bacon (about 170g / 6 oz), diced
  • medium Yellow onion, finely diced
  • large Jalapeños, seeded and minced
  • cup Frozen sweet corn kernels (thawed)
  • oz (225g) Smoked Sharp Cheddar Cheese, grated (reserve 1/4 cup for topping)
  • cup Fine yellow cornmeal
  • cup All-purpose flour
  • /4 cup Granulated sugar
  • tbsp Baking powder
  • tsp Kosher salt
  • /2 tsp Black pepper
  • cup Buttermilk (room temperature)
  • /2 cup Whole milk
  • large Eggs, lightly beaten
  • /4 cup Unsalted butter, melted and slightly cooled
  • tsp Hot sauce

Instructions:

  1. Preheat oven to 375°F (190°C). Grease your chosen 10-inch cast iron skillet or 9x13 inch baking dish thoroughly.
  2. Cook the diced bacon in the skillet or a separate pan over medium heat until crispy. Remove bacon with a slotted spoon, reserving about 2 tablespoons of the rendered fat in the pan.
  3. Add the diced onion and jalapeño to the reserved bacon fat. Sauté until softened and fragrant (about 5 minutes). Remove from heat and let cool slightly.
  4. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and pepper (Dry Ingredients).
  5. In a separate bowl, whisk together buttermilk, whole milk, eggs, melted butter, and hot sauce (Wet Ingredients).
  6. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined. Do not overmix; lumps are fine.
  7. Gently fold in the thawed corn, the cooked bacon, and 75% of the grated smoked cheddar.
  8. Pour the batter into the prepared pan, spreading evenly. Sprinkle the remaining reserved cheese over the top.
  9. Bake for 45–55 minutes, or until the edges are deeply golden brown and a wooden skewer inserted near the centre comes out clean or with moist crumbs attached.
  10. Let the casserole rest in the pan for at least 10 minutes before slicing and serving.