MEXICAN CORNBREAD 
2 c. cornmeal
1 c. flour
6 tsp. baking powder
1 tsp. salt

Mix together, then add:

1/2 c. salad oil
3 eggs, beaten
1 1/2 c. milk
1 lg. onion, finely chopped
3 tbsp. sugar
1 can cream style corn
2 c. Cheddar cheese, grated
4 to 5 slices bacon, chopped (not fried)
1/2 jar pimento, chopped
1/3 jar pickled Jalapeno peppers, finely chopped
1 tbsp. Jalapeno juice
Garlic or garlic salt to taste

Grease 13 x 9 x 2 inch pan. Bake at 400 degrees until done.

 

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