mexican cornbread


3 1/2 cups yellow self-rising cornmeal, 1/2 cup butter flavored shortening, melted and cooled, 3 eggs, 1 (14 oz.) can cream style corn, 1 cup whole kernel corn, 2 1/2 cups half and half, 1 1/2 cups cheddar cheese, grated, 1/2 teaspoon baking powder, 2 1/2 tablespoons sugar,1/2 teaspoon sea salt, 1 teaspoon garlic salt, 2 cups green onions, finely sliced, 1 cup green bell pepper, finely chopped, 2 jalapeno peppers, finely chopped, 4 slices bacon, fried and crumbled.

Preheat oven to 400 degrees. Dump everything in a bowl except the cheese, mix well. Lightly grease a large cast iron skillet.  Pour half the batter into the skillet, evenly add half the cheese.  Pour in the remaining batter, add the remaining cheese.  Bake for approximately 40 minutes or until a case knife inserted comes out clean.

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