MEXICAN CORNBREAD 
1 c. yellow corn meal
1 c. milk
2 eggs
1 c. cream style corn
1/2 tsp. baking soda
3/4 tsp. salt
1 lg. onion, chopped
Garlic powder to taste
5 jalapeno peppers, chopped
1/2 c. bacon drippings for baking pan

Heat oven to 350 degrees. Pour bacon drippings into 9 x 13 inch baking pan and preheat in oven. Mix all ingredients well and pour into preheated pan. Bake 45 minutes or until browned around edges. Cool slightly and cut into squares.

 

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