Tender Belly Bacon Cornbread and Jalapeño Honey

Bacon Cornbread

1. Preheat oven: Preheat your oven to 400°F (200°C) and lightly grease an 8x8-inch baking dish or cast-iron skillet.
2. Combine dry ingredients: In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. Add wet ingredients: In another bowl, whisk the buttermilk, eggs, and melted butter. Pour this into the dry ingredients and stir until just combined.
4. Add bacon and cheese: Fold in the crumbled bacon and shredded cheese (if using).
5. Bake: Pour the batter into the prepared dish and bake for 20-25 minutes, or until golden and a toothpick inserted in the center comes out clean.
6. Cool: Allow to cool slightly before serving.

Jalapeño Honey

1. Heat the honey: Pour the honey into a small saucepan and add the jalapeño slices.
2. Simmer: Place the saucepan over low heat and let the honey warm up with the jalapeños for about 5–10 minutes. Do not let the honey boil; you want it to infuse gently.
3. Cool and strain (optional): Remove from heat and allow it to cool. For a smoother honey without slices, strain out the jalapenos. Leave them in for extra heat and flavor over time.
4. Store: Transfer the honey to a jar with a lid. It can be stored at room temperature and will continue to infuse over time.
5. This Jalapeño Honey keeps well for months and makes a wonderful addition to any dish needing a sweet kick!