"first" Skillet Cornbread

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 6 slices bacon
• 1 (8 1/2 ounce) package corn muffin mix, like jiffy
• 1 (11 ounce) can mexican-style corn (red and green bell pepper blend like green giant mexicorn, drained)
• 1 large jalapeno pepper, seeded and minced
• 1 egg
• 2 ounces cheddar cheese, diced
• 1/2 cup milk

Recipe

• 1 heat oven to 400 degrees f.
• 2 in 8" cast iron skillet over medium heat, cook bacon until crisp. transfer to paper towles to drain; crumble.
• 3 remove all but 1 1/2 teaspoons bacon drippings.
• 4 brush sides and bottom of pan with remaining drippings.
• 5 place skillet in over for 5 minutes.
• 6 meanwhile, in medium bowl, stir together cornbread mix, mexicorn, jalepeno, egg, cheese, milk, and bacon until combined.
• 7 spoon batter into heated skillet and bake 15 minutes, or until golden.
• 8 trade the jalapenos and cheese for fillings that taste best with your summer feast.
• 9 garlic lover? stir 2oz shredded provolone cheese, 1tsp. italian seasoning, and 1 clove minced garlic into batter until just combined.
• 10 like it hot? stir 2 oz diced or shredded pepper jack cheese, 1/2 teaspoons southwest chipotle seasoning (like mrs. dash), and 1 tsp whole mexican oregano,(like mccormick), into batter until just combined.
• 11 subtle more your style? stir 2oz shredded gruyere cheese, 1tsp. herbes de provence and 1/2 teaspoons seasoned pepper blend into batter until just combined.