1/2 lb. bacon (about 9 slices)
Vegetable oil
1 c. yellow corn meal
1/2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/8 tsp. pepper
2 eggs
1 c. sour cream
1 (12 oz.) can corn kernels, drained
1 (4 oz.) can chopped green chilies, drained
1 c. grated Cheddar cheese

Heat oven to 375 degrees. In a 10 inch cast iron or heavy oven-proof skillet, fry bacon until crisp. Drain on paper towels; crumble into small pieces. Pour bacon fat into measuring cup. Add enough oil to measure 2/3 cups. Do not wash skillet, it is the baking pan for the cornbread. Using paper towel or brush, evenly grease bottom and sides of skillet. Combine corn meal, flour, baking powder, salt, and pepper in a large bowl. Stir in reserved bacon fat with oil, eggs, and sour cream; mix until smooth. Stir in corn. Pour half of the batter into skillet. Sprinkle with chilies and cheese. Pour remaining batter on top; spread to edge of skillet with spatula. Bake 10 minutes. Sprinkle reserved bacon over cornbread, pressing gently into batter. Bake 20 minutes more, or until a wooden toothpick inserted in the center comes out clean. Cornbread is best served warm. Makes 12 servings.