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.) cream corn
1 c. chopped onion
3/4 c. shredded Cheddar cheese
2 tbsp. canned, chopped jalapenos

Cook bacon in cast iron skillet until crisp, remove, crumble and set aside. Drain skillet, reserving 5 tablespoons drippings. Coat bottom and sides of skillet with 1 tablespoon drippings.

Heat skillet in 400 degree oven while mixing ingredients. Beat eggs in medium bowl, stir in milk and 4 tablespoons drippings. Add bacon and remaining ingredients and mix well. Remove skillet from oven and pour in batter. Bake at 400 degrees for 35 minutes. 8-10 servings.