Southern Bacon Cornbread

Directions

1. 1
   1. Heat a large (10-inch) cast iron skillet over medium heat. Cook the strips of bacon until crisp. Remove to paper towels to drain.
2. 2
   2. While the bacon is cooking, use a very sharp knife to carefully remove the kernels from the corn cobs. Place the kernels in a large mixing bowl.
3. 3
   3. Add the corn meal mix and sugar to the corn. Stir to combine.
4. 4
   4. Whisk together the eggs and milk. Slowly stream into the corn meal mixture.
5. 5
   5. Add the shredded cheese. Stir until combined. (I like to use a blend of cheddar and pepper Jack; you can choose your favorite cheeses.)
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   6. Once the bacon is crisp and drained, chop into bite size pieces. Stir into the cornbread mixture.
7. 7
   7. Carefully stream 3 tablespoons of the hot bacon grease into the cornbread batter. Stir.
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   8. Pour the batter into the hot skillet. Place in a 350°F oven and bake for 45 minutes or until cooked throughout and browned on top.
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   Note: Oven times may vary. Bake until a toothpick comes out clean and golden on top.