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.
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.
Now add the cooked bacon, chopped jalapeño and shredded cheddar. Gently fold in the ingredients until combined.
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.
To make the whipped cream cheese butter, simply beat together softened butter and cream cheese until it's nice and fluffy.
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!