Beefy Mexican Corn Bread

• 1 c. yellow cornmeal
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 2 eggs, slightly beaten
• 1 c. milk
• 1 (17 oz.) cream-style corn
• 3/4 to 1 lb. hamburger meat
• 1/4 c. bacon drippings
• 1 Tbsp. cornmeal
• 2 c. (8 oz.) shredded cheese or sharp Cheddar cheese
• 1 medium onion, chopped
• 2 Tbsp. chopped jalapeno pepper

1. Combine 1 cup cornmeal, salt and soda in large bowl; mix well. Add eggs, milk, corn and bacon drippings until mixed smooth; set aside.
2. Sprinkle 1 tablespoon of cornmeal into skillet (10-inch oiled).
3. Pour half of batter into skillet; sprinkle evenly with cheese.
4. Top with leaf onion; sprinkle pepper on top.
5. Pour remaining batter over peppers.
6. Bake at 350u0b0 for 45 to 50 minutes or until brown.
7. Remove from oven.
8. Let stand 10 minutes before serving.
9. Makes 6 servings.

yellow cornmeal, salt, baking soda, eggs, milk, corn, hamburger meat, bacon drippings, cornmeal, shredded cheese, onion, jalapeno pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=363526 (may not work)