Jalapeno Cornbread

1 cup cornmeal
1 cup flour
1/2 cup milk
4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 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.


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