Instructions

1. Preheat the oven to 350 degrees.
2. Place the bacon strips on a foil lined baking sheet, sprayed with cooking spray.
3. Combine the brown sugar and cayenne pepper in a small bowl and evenly coat the bacon slices.
4. Bake for 15 minutes, take out and let cool completely.
5. When the bacon has cooled, dice into small pieces and set aside.
6. And try not to eat it all.
7. Turn the oven up to 400 degrees.
8. Add 2 T. butter to a hot cast iron skillet.
9. Add the diced onion and cook for 3-4 minutes, stirring.
10. Add the garlic and jalapeño and cook for 1-2 minutes more.
11. Transfer to a plate and put the skillet back on the stove.
12. In a large bowl, whisk the eggs, buttermilk, melted butter and honey.
13. In another bowl, stir together both flours, cornmeal, baking powder, baking soda and salt.
14. Add the cooled onion mixture to the wet ingredients and stir to combine.
15. Pour the wet ingredients over the flour mixture and stir until it just comes together.
16. Turn on the cast iron skillet to medium-high heat and add 1 T. butter
17. Brush the melted butter all over the bottom of the skillet and up the sides.
18. Pour in the cornbread batter and place the skillet in the oven.
19. Bake for 15 minutes, then take out and add your diced, candied bacon pieces.
20. Cook for another 10 minutes until golden brown on top.