1 c. plus 1 tbsp. yellow cornmeal, divided
1 c. milk
2 eggs
3/4 tsp. salt
1/2 tsp. baking soda
1/2 c. bacon drippings
1 (17 oz.) can cream style corn
1 1/2 lb. ground beef
1 lg. onion, chopped
1 (8 oz.) pkg. Cheddar cheese, shredded
4 jalapeno peppers, chopped

Combine 1 cup cornmeal, milk, eggs, salt, soda, bacon drippings and corn in a bowl; mix and set aside. Saute ground beef until lightly browned; drain and set aside.

Sprinkle remaining cornmeal in a greased 10 1/2 inch iron skillet; pour half of cornmeal batter into skillet. Sprinkle evenly with beef; top with onions, then cheese. Add peppers evenly on top. Pour remaining batter over top. Bake at 350 degrees for 50 minutes or until golden brown.