Southwestern Dutch Oven Cornbread

I made this for Thanksgiving this year and it came out perfectly, and is incredibly easy.  There are dozens of variations on this recipe around the internet (so if you don't like this one, just feed this post's title to Google and away you go) but here's how I made it:

First, you'll need 1 cup of corn grits (I found them at Whole Foods) and 2 cups of buttermilk.  Combine in a bowl the night before and leave the bowl out on the counter.  Don't skip this step.  I've never skipped it, and I can only assume it's critical.

When you go to make your cornbread, first preheat your oven to 350 degrees and put your dutch-oven or deep-walled cast iron skillet on the stove with 8 pieces of bacon to fry.  Then roast 2 Anaheim chiles, peel the skins, and coarsely chop.  You'll also need 1 cup of grated cheddar cheese, so if this needs grating (and it should) then do that as well. 

Next, combine the following dry ingredients in a large mixing bowl:

1 1/3 cup flour
1 1/2 tbs baking powder
1/4 tsp baking soda
1 tsp salt
1/4 cup sugar
1/4 cup firmly packed dark brown sugar

In a separate bowl combine the following wet ingredients:

3 large eggs
2 tbs honey
2 tbs butter

When the bacon is done, remove it and set it aside to cool.  You will need to give it a rough chop.  Take your cast iron skillet, bacon drippings and all, and place it in the oven to get hot.  Combine the corn grits/buttermilk mixture as well as the wet ingredients with your dry ingredients. Once combined it should have roughly the same consistency as pancake batter.  Fold in your chiles and grated cheese.  Finally, pour your batter into your cast iron pan and toss the chopped bacon on top.  Return it to the oven and cook at 350 until a toothpick/knife/meat thermometer can be inserted and removed cleanly.  This should take anywhere between 30-45 minutes.  It should look something like this: