Mexican Cornbread Categories: Breads, Mexican Cooking Time: 40 minutes Servings: 6 Ingredients: 3 cups cornmeal 1/2 cups flour 2 tsp baking soda 2 tsp salt 2 Tbsp sugar 3 eggs, beaten 2 1/2 cups buttermilk 1/2 cup oil 1 lrg 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.