Jalapeño Bacon Corn Bread

I could make a meal out of just this corn bread. It’s that good.

3 cups self-rising cornmeal

2 ½ cups milk

3 eggs, beaten

1 cup finely chopped onion

1 ½ cups grated cheddar cheese

¼ pound bacon, fried and crumbled

¼ cup diced pimientos

2 tablespoons sugar

1 cup creamed corn

½ cup vegetable oil

2 jalapeño peppers, finely chopped

Preheat the oven to 400 degrees. Grease a 13 x 9-inch pan and set aside. In a large bowl mix together the cornmeal, milk, eggs, onion, cheese, bacon, pimientos, sugar, corn, vegetable oil, and peppers. Pour the batter into the prepared pan and bake for 30 to 40 minutes or until golden brown.

Makes 16 servings.