1 Cup Very Hot Water
2 Strips Bacon
1 Cup Milk (Buttermilk or any other dairy milk)
1/3 Cup Honey
1/3 Cup Vegetable Oil
1/2 Cup Pumpkin
1/2 Tbsp Cinnamon
1 Cup Flour
1 Cup Yellow Cornmeal
1/4 Tsp Salt
3 Tsp Baking Powder
Preheat the oven to 400. Place a cast iron skillet or heavy oven proof pan on medium heat. Slice off the stem of the guajillo and run your knife down the pepper lengthwise. Remove the seeds, place in a bowl, and pour the hot water over it. Let soak for 25 minutes or until soft.
Place the bacon in the pan and cook. Remove from the pan and drain off the excess fat, leaving a thin coating. Crumble the bacon and set aside.
Combine egg, milk, vegetable oil, honey, pumpkin and cinnamon. In a separate bowl, combine flour, cornmeal, salt and powder. Add the flour to the bowl with the wet ingredients and mix until just combined. Thinly slice the pepper and add it to the mixture along with the bacon and stir to incorporate.
Place in the oven for 20-25 minutes, until a toothpick inserted comes out clean.