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1
Heat the oven to 450 degrees F.
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2
In a 10-inch cast iron pan on medium-high heat add the bacon and saute until almost crisp then add the onions and season with a pinch of salt and a couple of grinds of pepper.
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3
Saute until the onions are tender, then add the garlic and stir.
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4
When the garlic is tender use a slotted spoon to remove the mixture to a medium bowl and set aside.
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5
Leave the bacon fat in the cast iron pan and keep it on medium heat while you make the batter.
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6
In a large bowl combine the cornmeal, baking powder, baking soda and salt.
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7
Stir the buttermilk, eggs, butter, and chiles into the bowl with the bacon mixture.
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8
Make a well in the center of the dry ingredients and gently pour in the egg mixture.
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9
Fold until all the ingredients are combined.
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10
Immediately pour the batter into the cast iron pan.
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11
Transfer the pan to the oven and bake until golden brown on top and a toothpick inserted in the center comes out clean, about 30 minutes.
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12
Glaze: Melt the butter, sugar and a pinch of salt together in a small pan over low heat, stirring to dissolve the sugar.
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13
Once the cornbread is done, remove it from the oven and immediately pour the glaze over the top.
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14
Slice and serve warm.
