Title: Betty ewing's jalapeno corn bread
 Categories: None
      Yield: 1 Servings
 
  1 1/4 c  Corn meal
      1 tb Sugar
  1 1/2 ts Baking powder
      1 ts Salt
      2    Eggs; beaten
    1/2 c  Bacon drippings (whaja
           -expect, health food?)
      1 c  Cream style corn
      1    Yellow onion; diced
    1/2 lb Sharp Cheddar cheese; grated
    1/4 c  Pickled jalapeno peppers;
           -finely minced (seeded and
           -deveined if you wish to
           -reduce the fire a little
           -bit)
    1/8 c  (1 small jar) pimento (for
           -color)
      2    Cloves garlic; squeezed
           -through press or otherwise
           -finely mashed
 
  "Best of the Best from Texas" (modified by Bob Bowen)
  
  Mix above ingredients in order of succession, dry ingredients first,
  then add the rest. Mix only until just wetted. Do not overmix. Pour
  into well greased and floured baking dish. Bake at 400-degrees for 35
  minutes.