Bacon Farmers cheese cornbread

This is great for a brunch, to go with soup/stew or a dinner. The best way to bake this, really is with a cast iron skillet, just something that really comes together when you use it. If you wanted you could easily add jalapenos to have a little heat.

1 c cornmeal
1 c AP unbleached flour
3 tsp baking powder
1 tsp salt 
1/4 c maple syrup
1/4 c lard (or bacon fat),melted and slightly cooled
1 c milk
1 egg
1/2 c Sweetgrass Bacon ends, chopped and rendered crisp
1 c Mountain View Dairy Farmers Cheese, shredded

Preheat heat oven to 400 degrees F. Melt lard in a cast iron skillet. Pour off into a heat prove dish. Once the oven is hot, place skillet in oven while you prepare the batter. (I use the same skillet that I rendered off the bacon, no sense in wasting that extra flavor)

In a large bowl whisk the flour, cornmeal, baking powder and salt together. In a separate bowl whisk together the syrup, milk and egg.

Pour the wet into the dry and still just to combine. Fold in lard, cheese and bacon.

Pour batter into hot pan and return to oven for 20-25 minutes or until an inserted tooth pick comes clean.

Serve hot or room temp.