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 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, 1 tablespoons sugar, 1/2 teaspoon salt, 1 teaspoon garlic salt, 4 green onions, finely sliced, 1/4 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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