Jalapeno Cornbread

A flavorful jalapeno cornbread recipe, delicious with chili or beans.

• 3 cups buttermilk cornbread mix
• 2 1/2 cups milk
• 1/2 cup vegetable oil
• 3 eggs, beaten
• 1 cup chopped onion
• 2 tablespoons sugar
• 1 cup cream style corn
• 1/2 cup finely chopped jalapeno peppers or milder chile, such as Anaheim
• 1 1/2 cups Mexican blend cheese, shredded
• 6 slices bacon, cooked and crumbled

Combine cornbread mix and milk in a mixing bowl. Add remaining ingredients. Pour into three greased 8-inch square baking pans, or one 9x13x2-inch baking pan and one 8-inch square baking pan. Bake at 350° for 35 to 40 minutes. This cornbread is delicious with chili or pinto beans. Jalapeno cornbread freezes well.