Mexican Cornbread - cooking recipe

Ingredients

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

Preparation

Heat oven to 450\u00b0.
Prepare 6 muffin cups or one 10-inch cast-iron or other heavy ovenproof pan.
Mix dry ingredients together.
Stir pepper and cheese into the dry ingredients.
In a small bowl, whisk wet ingredients together.
Mix dry and wet ingredients together and pour into prepared pan or muffin cups. Bake 15 to 20 minutes.
Makes half a dozen muffins or one 10-inch skillet.