Heat the oven to 400 degrees
Remove the seeds from the jalapeno and dice it (you should have about 1/4 cup total)
Dice the onion
Saute the onion and jalapeno in the oil over medium heat until softened but not brown, about 5 minutes. Remove the jalapenos and onion from the skillet and let them cool while you mix the batter.
Combine the cornmeal, flour, salt, baking powder and sugar in a bowl and stir well to combine
In another bowl beat the eggs and stir in the cottage cheese and lemon juice
Combine the cottage cheese, the cornmeal mixture, and the sauteed peppers and onions. Stir and add milk if you need to thin the batter
Let the skillet cool off then lay the strips of bacon into the skillet
Cook the bacon over medium heat on the stovetop for about 3 - 5 minutes
Turn off the heat and flip the bacon over keeping it in order
Spoon the batter carefully over the bacon strips
Place the skillet into the oven and bake for 20 - 25 minutes. A toothpick inserted into the center will come out clean
Let the cornbread rest for about 5 -10 minutes
Run a butter knife around the edge of the pan to make sure the cornbread isn't stuck
Place a platter on top of the skillet and, using pot holders, invert the cornbread onto the platter
