1. Line a cookie sheet with parchment paper and arrange the bacon in a single layer. Bake at 425°F for 15-20 minutes or until crispy, flipping halfway through. Transfer to a paper-towel lined plate to cool, then chop into small pieces. Carefully pour the hot bacon grease from the pan into a small heat-safe bowl and set aside.
2. In a large bowl, whisk together the dry ingredients until well combined. Reserve 1/4 cup to sprinkle over the fillings.
3. In a separate medium bowl, whisk together the wet ingredients, including the bacon grease.*
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Combine the diced jalapeños, shredded cheese and chopped bacon in a bowl. Toss with the reserved 1/4 cup of dry ingredients until evenly coated. Add to the batter and gently fold until everything is distributed.
6. Pour the batter into a lightly oiled (10 or 12-inch) cast-iron skillet. Bake at 425°F for 30-35 minutes. After 20 minutes of baking, loosely cover the skillet with foil to prevent over-browning. The cornbread is done when it is golden on top and set in the center. A toothpick inserted in the middle may come out slightly wet due to the melted cheese, but it should be nearly crumb-free rather than wet with batter.
7. Allow to cool for 5-10 minutes before slicing. Serve warm with butter and drizzle with syrup if desired.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.