Habanero Cheddar Cornbread

Serve 8

½ pound             Bacon, chopped

2 c                       Buttermilk

1 c                       Yellow Polenta

1 1/3 c                Flour

1 ½ T                   Baking Powder

¼ t                      Baking Soda

1 t                       Salt

¼ c                      Sugar

¼ c                      Brown Sugar

3                         Eggs

2 T                      Honey

2 T                      Butter

2 c                       Corn

5 oz                     Habanero Cheddar Cheese, grated

9” Cast Iron Skillet

Mix polenta and buttermilk and cover. Soak 4 hours or overnight

Pre-heat oven to 375

In cast iron skillet, sauté bacon to crispy

In a small sauce pan, melt butter and honey

While this is cooling mix together flour, baking, powder, salt, baking soda, and both sugars

Whisk eggs and cornmeal/buttermilk into cool butter/honey

Mix liquid into dry

Fold in Corn

Once combined pour into cast iron skillet with bacon and grease

Bake 30 minutes or until firm