Add bacon to 10 inch cast iron skillet over medium heat and render the fat out until the edges begin to brown. Toss in the jalapeño, red bell pepper, and fresh corn and sauté until tender, about 5 minutes. Season to taste with salt and pepper.
Meanwhile, whisk together the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Stir in the buttermilk, eggs, and melted butter, and green onions until combined.
Add batter to the hot pan and bake in the oven for 25 minutes, until golden and brown.
Slice into wedges to serve.
For the Pan Roasted Tomato Butter
Heat 10 inch cast iron skillet over medium high heat.
Cut 1 plum tomato in half and set in the hot pan. Cook for 6-8 minutes until tomato softens and caramelized.
Remove from skillet to cool slightly then add to food processor along with 1 stick of butter and a pinch of salt. Pulse until combined.
Remove butter from food processor with rubber spatula and into small bowl.