Mexican Cornbread With Ground Beef

• 1 lb. lean ground beef
• 1 1/4 c. yellow cornmeal
• 1 c. milk
• 3/4 tsp. salt
• 1/2 c. bacon drippings or oil
• 2 large eggs, well beaten
• 1/2 tsp. soda
• 1 (No. 303) can cream-style corn
• 1 large onion, finely chopped
• 1/2 lb. rat cheese, grated
• 2 to 4 jalapeno peppers, chopped

1. Combine cornmeal, milk, salt, bacon drippings, eggs, soda and corn in mixing bowl. Set aside. Saute ground beef in skillet. Drain on paper towels. Grease a large black iron skillet and heat. Sprinkle bottom with a thin layer of cornmeal and brown slightly. Pour half of the batter in hot skillet.
2. Sprinkle cheese evenly over batter, then sprinkle on the meat, onion and peppers.
3. Pour remaining batter on top. Bake at 350u0b0 for 45 to 60 minutes. Serves 8 to 10.
4. Serve with a tossed green salad, iced tea and fruit dessert for a complete meal.

lean ground beef, yellow cornmeal, milk, salt, bacon, eggs, soda, creamstyle, onion, rat cheese, peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659756 (may not work)