1 3/4 cups grated
or shredded sharp Cheddar cheese
Heat oven to 375 degrees F.
Cook the bacon in the microwave and chop into medium chunks; chop two jalapenos
and add to large bowl.
Cook the corn in a saucepan with a few tablespoons of water for five minutes
or until fully done; drain; return to pan; add cream, two tablespoons butter, two
tablespoons water and cook until thick and creamy, about 10 to 15 minutes.
Set aside and let cool, then add to large bowl No. 1 (with bacon and jalapeno
mixture) and mix well.
In second large bowl, combine cornmeal, flour, baking powder, baking soda, cayenne
and salt and mix well.
In third large bowl, combine eggs, buttermilk and two tablespoons melted butter.
Combine bowls 2 and 3 and mix well, add cheese, then add bowl No. 1 and mix well.
Coat warm (not hot) 10-inch to 12-inch cast iron skillet with one tablespoon
butter, bottom and sides, then add mixture and bake for 30-40 minutes at 375 degrees
F or until top is golden brown and a knife passes through center of crust cleanly.