Mexican Cornbread - cooking recipe

Ingredients

1 c. self-rising corn meal
2 eggs, well beaten
1 c. sweet milk
1/2 c. (scant) bacon drippings or oil
1/2 tsp. soda
3/4 tsp. salt
1 (No. 303) can cream-style corn
1 large onion, finely chopped
1/2 lb. Cheddar cheese, grated
2 mild chopped hot peppers

Preparation

Saute one-half to one pound ground beef and drain.
Prepare and set aside onion, Cheddar cheese and hot peppers.
Grease a large black iron skillet (or a large 9 x 13-inch casserole dish). Heat; sprinkle with corn meal or spray with Pam.
Pour one half of the batter into skillet, then add the hamburger, onion, pepper and cheese.
Then the other one-half of batter.
Bake at 350\u00b0 for 45 to 50 minutes or until brown.