1 lb. lean ground beef
1 medium onion
1 lb. cheddar cheese
1/2 c. bacon drippings
1 c. corn meal
1 1/2 tsp. salt
1 tsp. baking soda
1 c. milk
1 can creamed corn
3 Mexican chilies or jalapeno peppers, minced and seeded

Preheat oven to 375°F. Place refrigerated drippings in a 10 to 12 inch iron skillet to melt in oven and heat pan. Brown ground beef in separate skillet,drain fat and crumble beef. Chop onion and grate cheese. Seed and mince peppers. Make batter by combining corn meal, salt, soda, milk, corn and minced peppers. Mix well. Add bacon drippings. Make sure iron skillet is coated well on bottom and sides. Sprinkle more corn meal lightly on bottom of skillet. Pour in 1/2 of batter. Sprinkle beef, onion and grated cheese in layers to cover batter. Pour remaining batter over to cover.

Bake for 1 hour at 375°F. Cut into wedges and serve. Freezes well. Flavors blend well in refrigerator and freezer and reheats deliciously.

Note: Can be made in a 9 by 13 inch pan or other heavy skillet, but it doesn't brown or taste as good.