3 large eggs
1 cup milk
1/3 cup corn oil
2 dashes Tabasco sauce
cornbread mix (jiffy, etc.)
1 tsp. ground cumin
1 small to medium onion, chopped
1 tbsp. diced pickled jalapeno (to taste)
1 1/2 cups shredded cheddar cheese
2 slices bacon
paprika, for sprinkling

Preheat oven to 400°F.

Mix eggs, milk, oil and Tabasco sauce.

Add cornbread mix, cumin, onion, pepper and cheese.

Cut bacon in 1-inch pieces. Place in skillet and bake in oven. Remove skillet when bacon is crispy. Pour mixture into cast-iron skillet. Bacon will make crusty top when cornbread is done and flipped over onto serving plate. Sprinkle paprika over top of batter before putting in oven.

Bake at 400°F for about 30 to 45 minutes.

Note: Since ovens may vary in temps for cooking times, adjust cooking time accordingly. But don't overcook as this cornbread normally is very moist.

Serve hot for best taste. My brother likes butter and jam on his.

Submitted by: Linda E. Baugh