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Bacon Cornbread

1 cup self-rising cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups (about 6 ounces) shredded Cheddar cheese
1/2 cup onion
6 slices bacon, cooked and crumbled
1 cup milk
3 tablespoons bacon drippings
1 teaspoon garlic powder
3 eggs, beaten
1 (7-ounce) can whole kernel corn, drained
1 (2-ounce) jar diced pimiento, drained

Combine cornmeal, soda, and salt; add remaining ingredients, stirring 
just until dry ingredients are moistened. Spoon into a greased 
10-inch cast-iron skillet. Bake at 350 degrees for 45 minutes or 
until golden brown.