1 c. cornmeal
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 c. milk
1 (17 oz.) can cream style corn
1/4 c. bacon drippings
3/4 lb. ground beef
1 tbsp. yellow cornmeal
2 c. shredded Cheddar cheese
1 med. onion, chopped
2 tbsp. jalapeno peppers, chopped

Combine 1 cup cornmeal, salt, and soda in a large bowl; mix well. Add eggs, milk, corn, and bacon drippings, stirring until smooth; set aside.

Cook ground beef until lightly browned; drain well and set aside.

Sprinkle 1 tablespoon cornmeal in a greased 10-inch cast iron skillet; pour half of batter in skillet. Sprinkle with cheese; top with beef and onions. Sprinkle peppers over top. Pour remaining batter over peppers. Bake at 350 degrees for 45 to 50 minutes or until golden brown. Remove from oven. Let stand 10 minutes before serving.