Mexican Cornbread With Ground Meat

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

1. Mix corn meal, eggs, milk, soda, salt, corn and drippings and set aside.
2. Saute ground meat and put on absorbent paper to drain. Prepare onion, cheese and peppers in separate mounds.
3. Grease a large iron skillet and heat.
4. Sprinkle a very thin layer of corn meal in the skillet and let brown slightly.
5. Pour half the batter in skillet; sprinkle the grated cheese evenly over the batter, then the meat, next the chopped onions and finely the jalapeno peppers. Pour remaining batter on top.
6. Bake for 45 to 50 minutes at 350u0b0.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287037 (may not work)