Mini Cheddar Bacon Loaves -- Cornbread! - cooking recipe

Ingredients

1 cup all-purpose flour
1 cup cornmeal
2 tablespoons sugar
1 teaspoon smoked paprika
1 teaspoon onion powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1 large egg
4 tablespoons butter (melted)
5 slices thick-cut bacon (fried, drained, and crumbled)
1 cup extra-sharp cheddar cheese (grated ~ divided)
1 tablespoon jalapeno pepper (OPTIONAL ~ SLICED PICKLED JALAPENOS, finely minced)

Preparation

Preheat oven to 350\u00b0F.
Butter 8 mini loaf pans, or large muffin tins.
Combine flour, cornmeal, sugar, paprika, onion powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, use a wire whisk to combine buttermilk, egg and melted butter.
Stir in the flour mixture until just combined.
Fold in the bacon. and 1/2 cup cheese. and the (OPTIONAL) minced pickled jalapenos.
Pour about 1/2 cup batter into each of the buttered loaf tins.
Bake for 8 minutes.
Sprinkle the rest of the cheese evenly over the tops of the loaves. Bake just until a toothpick inserted in the center of the loaves comes out clean (about 8-10 minutes more.).
Cool for 10 minutes. Loosen edges and turn out onto a wire rack. Serve warm, or at room temperature.
NOTE: My little loaf pan has eight openings (3.7\" x 2.4\" each).