Mexican Bread

• 1 pkg. corn meal
• 1/2 tsp. salt
• 1/2 tsp. soda
• 1 c. milk
• 1 (No. 303) can cream-style corn
• 2 eggs
• 1/4 c. bacon drippings
• 1 large onion, firmly chopped
• 1 lb. ground meat, sauteed and drained well
• 2 or 3 jalapeno peppers, finely chopped
• 1/2 lb. Cheddar cheese, grated

1. Mix the first 4 ingredients; set aside.
2. Prepare the next 3 ingredients; set aside until ready to use.
3. Grease a large iron skillet.
4. Heat, then sprinkle very thin layer of creamed corn mixture in hot skillet.
5. Let brown lightly.
6. Pour half batter in skillet; sprinkle half cheese over batter.
7. Next, add the meat, then the cheese, then onion and pepper.
8. Pour remaining batter on top.
9. Bake for 40 to 45 minutes at 350u0b0.

corn meal, salt, soda, milk, creamstyle, eggs, bacon drippings, onion, ground meat, peppers, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=831625 (may not work)