Jalapeño & Bacon Cornbread
Preheat oven to 400.
Finely chop jalapeños and cooked bacon. Set aside
Soak cornmeal in milk for 15-20 minutes, to make the cornbread fluffier. Whisk in eggs, melted butter, and bacon fat.
Combine flour, sugars, baking powder, and salt.
Add cornmeal mixture to flour mixture.
Mix in bacon and jalapeños to batter.
Pour batter into a 9x13 pan, lined with parchment paper.
Bake for 35 minutes.
Whip butter with an electric mixer.
Serve with warm cornbread