Cheese, Bacon, and Onion Cornbread

4 slices bacon
1 large onion -- finely chopped
2 eggs -- beaten
1 1/2 cups milk
2 cups self-rising cornmeal mix
6 ounces shredded Swiss or Cheddar cheese

Heat oven to 425°. Cook bacon until crisp, drain, crumble, and save.
Saute onion until tender in small amount of bacon grease. In large bowl,
combine eggs, milk, cornmeal, and cheese. Stir in onions and bacon. Pour
into greased pan, bake at 425° for 25 to 30 minutes.