In a cold skillet, add the bacon and turn the heat to medium. Cook the bacon until the fat renders and it turns brown. Move to a paper towel-lined plate and set aside.

Place a 10-inch cast-iron skillet in a cold oven and heat to 400 degrees.

In a large mixing bowl, stir together the cornmeal, flour, sugar, baking soda and salt. Set aside.

In a separate large mixing bowl, whisk together the eggs, sour cream, buttermilk and melted butter until it's smooth. Stir in the dry ingredients just until combined. The batter will be a bit lumpy. Then, fold in the reserved bacon, diced jalapeno and cheddar.

By now, the oven should be 400 degrees. If not, allow it to reach 400 degrees. When it hits 400 degrees, carefully remove the skillet from the oven and place on a heat-proof surface, such as a trivet or the stove. Add the 2 tablespoons unmelted butter. Use a spoon to move the butter around to evenly coat the skillet. Pour in the batter and top with sliced jalapenos.

Bake until a toothpick comes out clean, about 20 minutes.

As the cornbread bakes, prepare the whipped cream cheese butter by using a hand or stand mixer to whip the butter and cream cheese together until fluffy. Set aside in room temperature to keep it spreadable.

When the cornbread finishes baking, remove from the oven and allow to cool in the skillet for about five to 10 minutes. Serve with whipped cream cheese butter. Enjoy!