Skillet Jalapeno Cheese Corn Bread
4 slices bacon
1 Small jar diced jalapeno peppers with juice
2 cups yellow cornmeal
1 cup half n’ half
½ cup sour cream
1 cup all-purpose flour
2 tablespoons white sugar (optional)
1 tablespoon baking powder
1 teaspoon salt
1 cup butter, melted
2 cups shredded pepper-jack cheese, divided
5 green onions, chopped
Preheat oven to 425 degrees F (220 degrees C).
Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in the skillet. Spread the grease up the sides of the skillet using a paper towel.
Whisk cornmeal and sour cream, half n half together in a bowl; let sit until some of the liquid is absorbed, 5 to 10 minutes.
Whisk flour, sugar, baking powder, and salt together in a separate bowl. Mix eggs and butter into cornmeal mixture; stir into flour mixture just until batter is moist. Fold jalapeno peppers and juice, 1 cup pepper-jack cheese, and green onions into batter. Pour batter into the cast iron skillet; crumble bacon over top and sprinkle remaining cheese over bacon. If batter is too thick add half n half about ¼ cup at a time.
Bake in the preheated oven until set and a toothpick inserted in the center comes out clean, about 20-25 minutes.