Mexican Cornbread - cooking recipe

Ingredients

1 c. yellow cornmeal
2 eggs, well beaten
3/4 tsp. salt
1 c. milk
1/2 tsp. baking soda
1 (16 1/2 oz.) can cream-style corn
1/3 c. bacon drippings
1/2 lb. ground chuck or ground round
salt to taste
1 large onion, chopped
1/2 lb. Cheddar cheese, grated
4 jalapeno peppers, chopped (or less)

Preparation

Mix cornmeal, eggs, 3/4 teaspoon of salt, milk, baking soda, cream-style corn and bacon drippings; set aside.
Saute ground chuck and add salt to taste.
Drain meat on paper towels to absorb grease.
Keep the onion, Cheddar cheese and jalapeno peppers separate.
Grease and heat a large, black skillet.
Sprinkle with cornmeal and let brown slightly.
Pour half of cornmeal-egg mixture in skillet.
Sprinkle the cheese evenly over mixture. Spread meat on top.
Place chopped onion on top, then place peppers.
Pour remaining cornmeal-egg mixture over top.
Bake for 45 to 50 minutes at 350\u00b0.