Mexican Cornbread

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

1. Mix cornmeal, milk, salt, corn, eggs, soda and bacon drippings; set aside.
2. Saute ground beef; drain and set aside.
3. Prepare and set aside onion, cheese and jalapeno peppers.
4. Grease skillet. Heat, sprinkle with a thin layer of cornmeal and let brown slightly.
5. Pour half of batter in skillet, then sprinkle evenly one at a time, meat, onion, peppers and cheese.
6. Top with remaining batter.
7. Bake 45 minutes in 350u0b0 oven.

yellow cornmeal, milk, salt, creamstyle, eggs, soda, bacon, ground beef, onion, longhorn cheese, jalapeno peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=356683 (may not work)