Mexican Cornbread

Serves 6 3 cups cornmeal 1/2 cups flour 2 tsp baking soda 2 tsp salt 2 Tbsp sugar 3 eggs, beaten 2-1/2 cups buttermilk 1/2 cup oil 1 large onion 1/2 tsp garlic powder 1/2 cup jalapeno pepper 1 oz pimiento, chopped 1/4 lb crisp bacon 15 oz cream corn 1-1/2 cups cheese, grated Directions Have all ingredients at room temperature. Chop onion and jalapeno finely. Fry bacon until crisp and crumble. Mix together the cornmeal, flour, soda, salt, and sugar in a large bowl. In a separate bowl, whisk together the buttermilk, beaten eggs, and oil. Add to the dry ingredients with a few swift strokes of a mixing spoon. Don't beat the dough - just stir enough to moisten all ingredients. Fold in the onion, garlic powder, jalapenos, pimiento, bacon, corn, and cheese quickly. Bake in a cast iron skillet in a 400 degree F oven for 25 to 30 minutes. Cornbread is done when the top is browned and a toothpick inserted in the center comes out clean.