Tantalizing Bacon Peanut Butter Corn Bread

Preheat the oven to 400°F and position a rack in the center. Cook the bacon slices in a skillet over medium heat until crispy, about 8-10 minutes, then drain on paper towels and chop into bite-sized pieces.

Pour 2 tablespoons of the bacon drippings into a 9-inch cast iron skillet or baking dish and place it in the preheating oven to heat for 3 minutes.

Combine the self-rising cornmeal and sugar in a large mixing bowl, stirring until evenly mixed.

Whisk together the beaten eggs, milk, peanut butter, and oil in a separate bowl until the peanut butter is fully incorporated and the mixture is smooth.

Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined; do not overmix.

Fold the chopped bacon pieces into the batter, reserving a small handful for topping if desired.

Carefully pour the hot skillet from the oven, then pour the batter into it and smooth the top with a spatula.

Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the top is golden brown.

Remove from the oven and let cool for 5-10 minutes before turning out onto a cutting board or serving directly from the skillet.