5 slices bacon
2 eggs
1 1/4 c. milk
2 c. self-rising cornmeal
1 tbsp. sugar
1/4 tsp. garlic powder
1 (8 1/2 oz.) can cream style corn
1 c. chopped onion
3/4 c. (3 oz.) shredded mild cheddar cheese
2 tbsp. canned chopped jalapeno peppers
2 tbsp. chopped pimento

Cook bacon in a 9 inch cast iron skillet until crisp; remove bacon, crumble and set aside. Drain skillet, reserving 5 tablespoons drippings. Coat bottom and sides of skillet with 1 tablespoon of reserved drippings. Heat skillet in 400 degree oven while mixing ingredients.

Beat eggs in a medium mixing bowl; stir in milk and 4 tablespoons reserved bacon drippings. Add bacon and remaining ingredients and mix well. Remove skillet from oven; pour batter into skillet. Bake at 400 degrees for 35 minutes or until cornbread is golden brown. Yield: 8 to 10 servings.