Jalapeno  Cornbread

1 cup Cornmeal
1 cup Flour
1 cup Milk
1/2 tsp Soda
1 tsp Salt
1 Can Mexi-Corn
1 cup Cream Style Corn
1/4 cup Oil
3 Medium Chopped Fine Jalapeno Peppers
2 Eggs
1/2 cup Cut Fine Green Onions
1/2 lb Grated Cheddar Cheese
1 lb Fried & Crumbled Bacon
2 Cloves Mashed Garlic

*** Mix all ingredients together except oil. Reserve 1/2 of cheese for topping. Put oil in skillet and heat over low flame till hot. Pour over corn meal mixture in bowl. Stir real fast to melt cheese. Pour mixture into hot skillet. Top with cheese. Bake @ 350�F for 40-60 minutes.
     Yield: 10 Servings
    Note: Good warm or cold. Freezes well