Preheat oven to 400°F. On a pan lined with parchment paper, lay out 1 full pack Godshall’s Peppered Turkey Bacon, and avoid overlapping as much as possible. Bake for about 12 minutes until cooked. Set aside 4 cooked slices, then chop remaining slices into small pieces.
Heat 2 teaspoons of the olive oil in a pan over medium heat. Add the scallions and a pinch of salt. Cook about 4 to 6 minutes until browned and soft, stirring frequently to prevent burning, then set aside.
In a large bowl, whisk together the cornmeal, flour, baking powder and 1/2 tsp salt. Then add the milk, remaining 1/4 cup olive oil, egg, and honey, and combine. Stir in the cheddar, bacon, and scallions and set the bowl aside.
Coat the inside of an 8” round springform pan with the butter. Transfer the mixture into the prepared springform pan. Top with the 4 remaining uncut bacon slices, and then bake for 45 minutes until brown. If the bacon slices on top are beginning to brown too quickly, top the pan gently with a piece of aluminum foil toward the end of cooking time to prevent burning. Remove the pan from the oven and let cool for 5 to 10 minutes. Take a knife and carefully run it around the inside edge of the pan to make sure the cornbread doesn’t stick. Remove the cornbread from the pan, and serve warm.
