1/4 c. chopped onion
1 1/2 c. Jiffy cornbread mix
1/2 c. milk
2 eggs, beaten
3 tbsp. bacon drippings
1 (8 3/4 oz.) can cream style corn
2 tbsp. finely chopped canned jalapeno peppers
2 tbsp. chopped pimentos
2 tbsp. grated onions
1 c. shredded cheddar cheese

Cook bacon until crisp and drain. Combine cornbread mix, bacon, milk, eggs, drippings, corn, pepper, pimento and onions until dry ingredients are moistened. Fold in 1/2 of cut cheese. Place in a well greased baking dish (12 x 8 x 2 inches). Sprinkle 1/2 cup cheese over top. Bake in hot oven, 425 degrees for 25 to 30 minutes or until cornbread is done.