Mexican Corn Bread

¾ c cornmeal

3 eggs

¾ c flour

1 can corn (14 oz)

1 Tbsp baking powder

1 lg onion, chopped

1 tsp salt

2 jalapeno peppers, chopped (I used 1 can diced green chilis)

1 tsp sugar

1 ½ c grated cheddar

1 c milk

3 slices bacon, cooked and crumbled

½ c oil

• Preheat oven to 400. Grease an 8” square baking dish.
• In large mixing bowl, mix cornmeal, flour, baking powder, salt and sugar. Beat milk, oil and eggs together and add to dry ingredients.
• Stir in corn, onion, peppers, cheese, and bacon until well mixed. Pour into greased pan and bake 30 mins until golden.