Glutton's Mexican Cornbread

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 cups cornmeal
• 1/2 cup flour
• 2 teaspoons baking soda
• 2 teaspoons salt
• 2 tablespoons sugar
• 3 eggs, beaten
• 2 1/2 cups buttermilk
• 1/2 cup oil
• 1 large onion
• 1/2 teaspoon garlic powder
• 1 -2 fresh jalapeno, chopped (use jarred, pickled jalapeno for less zing)
• 1 ounce chopped pimiento (optional)
• 1/4 lb bacon, crisply cooked (optional)
• 1 (15 ounce) can creamed corn (for a less moist bread, substitute a can of fiesta corn)
• 1 1/2 cups grated cheddar cheese

Recipe

• 1 preheat oven to 400.
• 2 make sure eggs, buttermilk, and cheese are at room temperature.
• 3 it helps to assemble all the ingredients before starting.
• 4 chop up the jalapenos and onion.
• 5 crumble the bacon into little pieces.
• 6 mix the dry ingredients in a large bowl.
• 7 in another bowl, whisk the buttermilk, eggs, and oil.
• 8 pour mixture into the dry ingredients' bowl with a few large spoon strokes.
• 9 just barely mix; do not beat.
• 10 fold in onion, garlic powder, jalapenos, pimento, bacon, corn, and cheese.
• 11 bake in 400 degree oven for 30 minutes.
• 12 it fills a 8 x 8 pan very thickly.
• 13 because this is a very moist cornbread, you may want to cook it a while longer to suit your tastes.