You read that right! Crispy bacon in every delicious bread bite.
Preheat the oven to 375°. In an 8- or 9-inch cast-iron skillet, cook the bacon, turning often, until crispy, about 10 minutes. Transfer the bacon to paper towels to drain. Transfer 2 tbsp. of the fat to a small bowl. Leave the remaining fat in the pan. Chop the bacon.
In a medium bowl, whisk the cornmeal, flour, baking powder, and kosher salt. In another medium bowl, whisk the eggs and the reserved 2 tbsp. bacon fat. Whisk in the buttermilk. Stir the eggs and buttermilk into the dry ingredients. Fold the bacon into the batter.
Pour the batter into the warm skillet. Bake until the top of the cornbread is firm, 30 to 35 minutes. Invert the cornbread onto a wire rack. Let cool on the rack, right-side up.