Mexican Corn Bread

3 cups cornmeal
1/2 cups flour
2 tsp baking soda
2 tsp salt
2 T. 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 chopped pimiento
1/4 lb crisp bacon
15 oz cream corn
1 1/2 cup grated cheese

Have all ingredients at room temperature. Chop the onion and the jalapenos finely. Crumble the bacon. 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 the mixing spoon. Don’t beat the dough — just stir enough to moisten all particles. Fold in the onion, garlic powder, jalapenos, pimiento, bacon, corn, and cheese quickly. Bake in a cast iron skillet in a 400 degree oven for 25 to 30 minutes, until the top is browned and a toothpick tests clean.

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