Advertisements Loaded Cornbread 7 tbls unsalted butter, divided use 3 oz sliced bacon, coarsely chopped 2C corn kernels 4 scallions chopped 1 Medium Fresno or jalapeño chile, seeded and finely chopped 1C all-purpose flour 1/2C yellow cornmeal preferably coarse 1 1/2 tsp baking powder 1 1/2 tsp Diamond Crystal kosher salt (5g) 1/4 tsp baking soda 1/2 tsp freshly ground black pepper 1/4 tsp cayenne pepper 2 large eggs at room temperature 1C sour cream at room temperature 1/2C buttermilk at room temperature 2 tbls sugar 1/4C finely chopped fresh cilantro Preheat the oven to 425. Arrange an oven rack in the center position. Place 5 tablespoons of the butter over medium heat until foamy. add the bacon and cook, stirring often, until the fat is rendered and the bacon is crisp, 5 to 7 minutes. Add corn, scallions, and pepper(s) and cook, stirring often, until the corn is tender and aromatics are soft, 5 to 7 minutes. Remove the skillet from the heat and set aside to cool. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, baking soda, black pepper, and cayenne to combine. Set aside. In a medium bowl, whisk the eggs until no streaks remain. Whisk in the sour cream, buttermilk, sugar, and cilantro until the mixture is smooth. Set aside. Mix the wet ingredients into the dry, but don't overmix. Set the skillet over medium high heat for 1 minute, then add the remaining 2 tablespoons butter and swirl to coat. Scrape the batter into the skillet and smooth the surface. Transfer the skillet to the oven and bake until the top is puffed, cracked, and golden brown, 20 to 25 minutes. Let the com bread cool in the skillet at least 10 minutes, then cut around the sides with an offset spatula or butter knife to loosen and invert it onto a wire cooling rack. Let cool, then serve warm or at room temperature with butter.