Amy Rogers from Lodge Cast Iron shared a recipe for Jalapeno Bacon Cheddar Cornbread. She also told us about the festival being held April 23 and 24 in South Pittsburg, TN. For more information visit NationalCornbread.com

Note: This recipe was originally written for a 9 Inch Skillet. We used our Cast Iron Wedge Pan, which we pre-heated in the oven while we cooked the bacon in a separate skillet on the stovetop. The recipe filled the wedge pan and we had enough extra batter to fill a round mini server, as well!