Fabulous Bacon-Cheddar Skillet Cornbread

FABULOUS BACON-CHEDDAR SKILLET CORNBREAD
6 strips of bacon, cut into ½” pieces
1 c. yellow cornmeal
½ c. flour
1 T. baking powder
1 c. buttermilk
½ c. whole milk
1 egg
½ t. baking soda’1/4 c. plus 2 T. vegetable shortening
3 T. finely chopped fresh chives, plus more for garnish
2 c. shredded cheddar cheese

1. Preheat oven 450.
2. Cook bacon in 10” cast iron skillet over medium heat, stir occasionally, until crisp, 7-8 minutes.
3. Transfer bacon to paper towel-lined plate and wipe skillet clean. Set skillet aside.
4. Whisk cornmeal, flour, baking powder and salt in large bowl.
5. Whisk buttermilk, milk and egg in bowl, then whisk in baking soda.
6. Pour buttermilk mixture into cornmeal mixture and stir with a fork until combined.
7. Put ¼ c. shortening in small microwave-safe bowl and microwave until melted.
8. Slowly add melted shortening to batter, stirring with a spoon until just combined.
9. Fold in chives, 1 ½ c. cheddar and all but a few T. of bacon.
10. Heat remaining 2 T. shortening in skillet over medium heat until melted.
11. Pour the batter into hot skillet (it should sizzle) and spread evenly in skillet.
12. Sprinkle with remaining ½ c. cheddar and cook, undisturbed, until edges just begin to set, about 1 minute.
13. Transfer skillet to oven and bake until top is golden brown and cornbread is cooked through and edges are crisp, 20-25 minutes.
14. Let cool for 15 minutes before slicing.
15. Top with chives and remaining bacon.