"first" Skillet Cornbread

Ingredients

• 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

Directions

1. 1

   Heat oven to 400 degrees F.

2. 2

   In 8" cast iron skillet over medium heat, cook bacon until crisp. Transfer to paper towles to drain; crumble.

3. 3

   Remove all but 1 1/2 teaspoons bacon drippings.

4. 4

   Brush sides and bottom of pan with remaining drippings.

5. 5

   Place skillet in over for 5 minutes.

6. 6

   Meanwhile, in medium bowl, stir together cornbread mix, Mexicorn, jalepeno, egg, cheese, milk, and bacon until combined.

7. 7

   Spoon batter into heated skillet and bake 15 minutes, or until golden.

8. 8

   Trade the jalapenos and cheese for fillings that taste best with your summer feast.

9. 9

   Garlic lover? Stir 2oz shredded provolone cheese, 1tsp. Italian seasoning, and 1 clove minced garlic into batter until just combined.

10. 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. 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.