1 cup plus 2 tablespoons shredded Cheddar cheese, divided
2 cups whole buttermilk
2 large eggs
2 tablespoons butter, melted
Instructions
Preheat oven to 400°.
Heat a 10-inch cast-iron skillet over medium-high heat. Add peppers; cook, turning occasionally, until lightly charred, 3 to 4 minutes. Remove from skillet. Add green onion and corn to skillet; cook, stirring frequently, until lightly charred, 1 to 2 minutes. Remove from skillet.
In skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Place skillet in oven to heat for 5 to 7 minutes.
In a large bowl, whisk together cornmeal, flour, baking powder, and salt; stir in 1 cup cheese. In a medium bowl, whisk together buttermilk, eggs, and melted butter. Stir buttermilk mixture into cornmeal mixture just until combined. Reserve 2 tablespoons each peppers, green onion mixture, and bacon; stir remaining into batter.
Remove skillet from oven, and carefully swirl to coat bottom and sides with drippings. Spread batter into skillet; sprinkle with remaining vegetables and bacon and remaining 2 tablespoons cheese.
Bake until a wooden pick inserted in center comes out clean, about 30 minutes. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/loaded-cornbread-recipe/