Add bacon to a skillet and turn the heat to medium. Cook the bacon until the fat renders and turns brown. Move to a paper towel-lined plate and set aside.
1
Stir together the dry ingredients. In a separate bowl, whisk together the eggs, sour cream, buttermilk and melted butter until it's smooth. Stir in the dry ingredients just until combined.
2
Now add the cooked bacon, chopped jalapeño and shredded cheddar. Gently fold in the ingredients until combined.
3
Add butter to a hot cast-iron skillet. Pour in the batter once the butter melts and top with slices of fresh jalapeños. Bake until a toothpick comes out clean.
4
To make the whipped cream cheese butter, simply beat together softened butter and cream cheese until it's nice and fluffy.
5
For the perfect cheesy cornbread with a spice kick, it doesn't get better than this jalapeño-cheddar cornbread. Serve it with chili and you have the perfect comfort food!