MEXICAN CORNBREAD 
1 c. yellow cornmeal
2 eggs
3/4 c. milk
1 can cream style corn
1 med. onion, chopped
1/2 lb. cheese, grated
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. bacon drippings
1 hot pepper (more may be used), chopped
1/2 tsp. garlic powder

Mix all ingredients together. Pour into 8 inch square pan. Bake at 350 degrees for 40 minutes.

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