Cornbread Skillet Supper

• 1 lb ground chuck
• 2 medium onions, coarsely chopped
• 1 medium green pepper, coarsely chopped
• 1 teaspoon salt
• 14 teaspoon pepper
• 1 cup plain cornmeal
• 1 teaspoon salt
• 12 teaspoon baking soda
• 1 cup milk
• 14 cup bacon drippings
• 2 large eggs, lightly beaten
• 1 (15 ounce) can cream-style corn
• 2 cups shredded cheddar cheese, divided

1. Preheat oven to 350.
2. Cook first 3 ingredients in a large skillet over medium-high heat until meat is browned, stirring until it crumbles.
3. Drain; return to skillet.
4. Stir in 1 teaspoon salt and 1/4 teaspoon pepper.
5. Set aside.
6. Place a well-greased 10-inch cast-iron skillet in oven for 5 to 7 minutes or until hot.
7. Combine cornmeal and next 6 ingredients in a large bowl, stirring until dry ingredients are moistened.
8. Pour half of cornmeal mixture into hot skillet; sprinkle with 1 cup cheese and all of meat mixture.
9. Pour remaining cornmeal mixture over meat mixture; sprinkle with remaining cheese.
10. Bake for 45 to 55 minutes or until golden.
11. Let stand 5 minutes before serving.
12. Cut into wedges to serve.

ground chuck, onions, green pepper, salt, pepper, cornmeal, salt, baking soda, milk, bacon, eggs, creamstyle, cheddar cheese

Taken from www.food.com/recipe/cornbread-skillet-supper-209228 (may not work)