We weren't shy with the bacon or the jalapenos in this easy cornbread recipe.

Bacon-Jalapeno Cornbread

Preheat oven to 400 degrees. Heat a 10-inch cast iron skillet over medium heat. Cook bacon in batches until crispy; drain on paper towels. Repeat with remaining bacon. Drain drippings from skillet; do not wipe clean. 

In a large bowl, whisk together eggs, sour cream, and milk, Stir in corn muffin mixes just until combined. Set aside 2 tablespoons jalapeno peppers and 1/4 cup bacon. Mix remaining bacon and peppers into batter and pour into cast iron skillet. Sprinkle with reserved bacon and peppers. 

Bake 28 to 32 minutes or until toothpick inserted near center comes out clean. Cool on a wire cooling rack and serve warm with honey, if desired. 