Mexican Cornbread

Mexican Cornbread by Tony van Roon

Servings: 4


      1  lb Ground Meat
      1  x Salt & Pepper To Taste
      1  cup Chopped Onion
    1/2  lb Grated American Cheese
      3  ea Jalapeno Peppers Finely Chop
      1  cup Cornmeal
      3  ea Large Eggs
    1/2  tsp Soda
      3  Tbsp Bacon Drippings
      1  cup Sweet Milk
      1  tsp Salt

Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well.
Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350°F. for about 45 minutes. Serve hot.