Jalapeno Cornbread

Jalapeno Cornbread

1 Cup Cornmeal
1 Cup Flour
½ Cup Milk
4 Teaspoon Baking powder
½ Teaspoon Salt
½ Teaspoon Garlic powder
½ Cup Grated cheddar cheese
4 oz. Canned jalapenos, drained, chopped
2 oz. Jar of pimientos
1 Medium onion, chopped
1 Cup Water
1/3 Cup Vegetable oil
2 Eggs
4 Slices crisp bacon, crumbled
1 Teaspoon Bacon drippings

Preheat oven to 375 F.
Combine dry ingredients in a bowl. Stir in cheese, jalapenos, pimientos,
onion and crumbled bacon.
In another bowl, beat together water, oil and eggs. Stir in dry ingredients
until just moistened. Melt bacon drippings in an 8− or 9−inch skillet or
pan. Pour batter into hot pan and bake for 30 to 35 minutes.