Football Season Cornbread

1/2 pound bacon
2 jalapeno peppers
1 1/2 cups frozen corn
1 cup heavy cream
5 tablespoons butter
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cayenne
Pinch of salt
2 eggs
1 1/2 cups buttermilk
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. Serve with chili.