Sam Choy's Kitchen recipe: Alden’s Kicked-Up Cornbread

Sam Choy's Kitchen recipe: Alden's Kicked-Up Cornbread

½ pound bacon, diced  
1¼ cup all purpose flour 
¾ cup enriched cornmeal  
2 teaspoons baking powder
1 teaspoon salt
1 cup grated cheddar cheese
1½ cup buttermilk  
¼ cup vegetable oil  
2 whole eggs, beaten

Preheat the oven to 400 degrees.

Place the chopped bacon in a 10-inch cast iron skillet over medium heat.  Render the bacon, stirring often, until most of the fat has released and the meat is crisp, 7 to 8 minutes.  Remove the bacon from the skillet and set aside, then transfer the pan with the bacon fat to the oven.

Combine the flour, cornmeal, baking powder, and salt with cheddar cheese, then stir in the buttermilk, vegetable oil, and eggs, mixing until dry ingredients are just moistened.  Fold the bacon into this batter.

Remove the skillet from the oven and pour the batter into the pan.  Bake for 25 to 30 minutes or until the cornbread is light golden brown and a wooden toothpick inserted into its center comes out clean.  Cut into wedges and serve warm.