1 c. stone-ground yellow or blue cornmeal
1 c. plain flour
1/3 c. sugar
2 1/2 tsp. baking powder
1/4 tsp. salt
1 c. buttermilk
1 c. diced, cooked bacon
1 diced fresh jalapeno
5 tbsp. sweet butter, melted
1 egg, slightly beaten

Preheat oven to 400 degrees. Grease a 9-inch square baking pan. Stir together dry ingredients. Then stir in bacon, buttermilk, jalapeno, butter and egg and mix gently.

Pour batter into the prepared pan and bake in the middle of the oven for 25 minutes. Cornbread is done when edges are lightly browned and a knife inserted in the center comes out clean.

NOTE: You may do this in greased muffin tins; bake 20 minutes.