MEXICAN CORNBREAD 
1 c. self-rising meal
1 c. self-rising flour
2 eggs
3/4 c. milk
3 tbsp. bacon grease
3 buttons garlic, chopped or 1 tbsp. garlic powder
1 can cream-style corn
3 or 4 hot peppers, chopped
1 c. ground beef
1 chopped medium onion

In skillet, brown the ground beef and onion; drain off grease. Add to the rest of mixture.

Bake 45 minutes at 400°F.

 

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