6 slices bacon

Unsalted butter (as needed)

11/2 cups yellow cornmeal

1/2 cup unbleached flour

11/2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

11/2 cups buttermilk

2 eggs

3/4 cup defrosted frozen or drained canned corn kernels

1/4 cup finely chopped red bell pepper

1 cup shredded Monterey Jack cheese with jalepenos

1. Heat the oven to 400 degrees. Grease or butter an 8-inch sauce pan.

2. Cook the bacon until browned and very crisp; remove, blot on paper towels, and crumble. Set aside. Strain the bacon fat into a measuring cup; if needed, add melted butter to measure 1/4 cup.

3. Blend the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl, stir together the reserved bacon fat, buttermilk, eggs, corn kernels, bell pepper, cheese and crumbled bacon. Stir in the dry ingredients until just blended. Scrape the batter into the prepared pan and bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

4. Remove, let stand 5 to 10 minutes, then cut into 9 squares and serve warm.