Jalapeno cornbread

Ingredients:

1 cup cornmeal
1 cup flour
1/2 cup milk
4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 cup grated cheddar cheese
4 oz. canned jalapenos, drained, chopped
2 oz. jar of pimientos
1 medium onion, chopped
1 cup water
1/3 cup vegetable oil
2 eggs
4 slices crisp bacon, crumbled
1 teaspoon bacon drippings

Preparation:

Preheat oven to 375 F.
Combine dry ingredients in a bowl.
Stir in cheese, jalapenos, pimientos, onion and crumbled bacon.
In another bowl, beat together water, oil and eggs.
Stir in dry ingredients until just moistened.
Melt bacon drippings in an 8- or 9-inch skillet or pan.
Pour batter into hot pan and bake for 30 to 35 minutes.