2 Envelopes of Martha White Sweet Cornbread mix
2 eggs
1 c milk
3 T jalapenos from a jar, seeded and chopped (3 T makes a pretty darned hot cornbread. You can reduce the amount or even leave these out altogether. Taking the seeds and membranes off the jalapenos will make them milder, but not really mild.)
1 can green chilies, undrained (the smaller can)
2 T. chopped pimentos, drained (this is a whole jar if you've bought the small jar)
1 yellow onion, very finely chopped
1 can cream style corn
2-1/2 cups shredded sharp cheddar cheese
5 slices bacon
Preheat oven to 400.
Fry bacon in cast iron skillet till crisp and crumbly. Remove bacon from pan but don't pour out the bacon grease. Set the bacon pan aside for now.
In a large bowl, mix cornbread mix, eggs, and milk till combined. Stir in the jalapenos, chilies, pimentos, onion, and corn.
Stir in 2 cups of the cheese, reserving 1/2 cup for later.
Crumble 3 pieces of the bacon and stir that in there, too. Now the cornbread part is all done.
If the bacon grease has cooled down, put it in the preheated oven until it's good and hot (5 minutes or so).
Remove the pan of grease from the oven and immediately pour in the cornbread mixture. It should sizzle....
Put back in the oven and bake for 55 minutes to 1 hour till golden brown on top - and I mean a pretty dark golden brown. You may need to put a sheet of tin foil on the rack under the cornbread to catch any overflow. (When you think it's done, shake the skillet around a bit to make sure the center isn't jiggly. If it is, cook till it's not jiggly anymore. After 5 minutes or so of cooling, cut into it - pie-slice-syle. If the consistency is mushy, turn oven down to 300 and bake for another 15 or 20 minutes to dry it out just a little bit.)
Remove from oven. Sprinkle with another 1/2 cup or so of shredded cheese and the remaining 2 pieces of bacon, crumbled. Put back in oven just until cheese is melted.
