MEXICAN CORNBREAD 
1 c. cornmeal
1 c. buttermilk
2 eggs
1/4 c. fried meat grease
3/4 tsp. baking soda
1/2 tsp. salt
1 med. onion, chopped
1 sm. can cream corn
1 c. chopped, drained jalapeno peppers
4-6 oz. grated cheese

Combine everything except cheese. Put 1/2 the batter in the skillet. Sprinkle on the cheese. Put in remaining batter. Bake at 425 degrees until done for 25 to 30 minutes.

 

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