Preheat the oven to 450°F.

Cook the bacon in a 10-inch cast iron skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate and reserve the drippings.

Add the jalapeño or green bell pepper and corn to the skillet and cook over medium heat, stirring occasionally, until lightly blistered and tender, about 5 minutes. Transfer to the plate with the bacon and wipe the skillet clean.

Measure the reserved bacon drippings and add canola oil if needed to make 1/4 cup total. Pour the drippings into the skillet and place it in the oven to heat.

Whisk together the cornmeal, flour, salt, baking powder, and baking soda in a medium bowl.

Whisk together the buttermilk, eggs, and melted butter in a large bowl until smooth.

Reserve 2 tablespoons of the bacon mixture, then stir the remaining bacon mixture and 1/2 cup of the cheese into the wet ingredients.

Stir the dry ingredients into the wet ingredients until just combined.

Carefully remove the hot skillet from the oven and pour the hot bacon drippings into the batter. Stir quickly until just combined, then pour the batter back into the hot skillet.

Sprinkle with the remaining 1/2 cup cheese and top with the reserved bacon mixture.

Bake for 20 to 22 minutes, until golden brown.

Cool for about 10 minutes before slicing and serving.