Mexican Cornbread

• 1 c. corn meal
• 2 eggs, beaten
• 1 c. milk
• 1/2 c. bacon drippings
• 1 can creamed corn
• 1/2 lb. hamburger
• 1 large onion, chopped
• 1/2 lb. hot pepper cheese
• 2/3 c. yellow, white or blue corn meal
• 1/3 c. unbleached all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 4 Tbsp. jalapenos
• 1/2 clove garlic, crushed
• 1 extra large egg
• 4 Tbsp. instant buttermilk
• 1/2 tsp. baking soda
• 2/3 c. grated sharp Cheddar
• 4 Tbsp. chopped green chilies
• 1/4 c. chopped chilies
• 2/3 c. water
• 4 Tbsp. safflower oil

1. Heat oven to 450u0b0.
2. Prepare 6 muffin cups or one 10-inch cast-iron or other heavy ovenproof pan.
3. Mix dry ingredients together.
4. Stir pepper and cheese into the dry ingredients.
5. In a small bowl, whisk wet ingredients together.
6. Mix dry and wet ingredients together and pour into prepared pan or muffin cups. Bake 15 to 20 minutes.
7. Makes half a dozen muffins or one 10-inch skillet.

corn meal, eggs, milk, bacon, corn, hamburger, onion, hot pepper cheese, meal, flour, baking powder, salt, jalapenos, clove garlic, egg, buttermilk, baking soda, grated sharp, green chilies, chilies, water, safflower oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=747364 (may not work)