3 c. cornbread mix
2 1/2 c. milk
1/2 c. salad oil
3 eggs, beaten
1 lg. onion, grated
2 tbsp. sugar
1 c. cream style corn
1/2 c. very finely chopped jalapeno peppers (fresh or canned)
1 1/2 c. sharp cheese, grated
1/4 lb. bacon, cooked & crumbled
1/4 c. chopped pimientos
1/2 clove garlic, crushed (optional)

Put cornbread mix in large bowl; add milk and stir. Add other ingredients in order given. Bake in three greased 8 x 8 x 2 inch pans at 400 degrees about 35 minutes or until done. Yield 12 to 16 servings. (This freezes well and is excellent served with vegetables or as base for chili shortcake.)