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GREEN CHILE CORNBREAD

2 c Cornmeal
1 ts Salt
1 tb Sugar
1/2 ts Baking soda
1 c Milk
2 Eggs, beaten
1/2 c Minced onion
1/2 c Minced pimiento
1/2 c Canned corn kernels, drained
1 Roasted green chile pepper, -about 5 oz
1 c Shredded cheddar cheese

Fry bacon in skillet until crisp. Drain and reserve
drippings. Crumble bacon and set aside. Combine
cornmeal, salt, sugar and baking soda in large mixing
bowl. Add milk and eggs, stirring until blended. Add
onion, pimiento, corn, chili peppers and bacon bits
and mix well. Grease 10 inch, cast iron skillet with
some reserved bacon drippings. Pour half of cornmeal
mixture into pan and cover with 1/2 cup cornmeal
mixture. Sprinkle top with remaining 1/2 cup cheese.
Bake at 350F for 35 minutes or until tester inserted
in centre comes out clean. Makes 8 servings.