1 c. corn meal
1 c. milk
17 oz. can cream style corn
2 eggs, well beaten
1/2 tsp. baking soda
3/4 tsp. salt
1/4 c. bacon drippings
1/2 lb. ground beef
8 oz. cheddar cheese, shredded
1 lg. onion, chopped
4 jalapeno peppers, seeded and chopped

Combine corn meal, milk, corn, eggs, soda, salt and bacon drippings; set aside. Brown ground beef in skillet and drain on paper toweling. Grease a large ovenproof skillet and preheat for a few minutes. Sprinkle a spoonful of corn meat into skillet and allow to brown slightly. Pour half the corn meal batter into a hot skillet. Sprinkle shredded cheese evenly over batter, then the drained beef, then the chopped onion, then the chopped peppers. Pour remaining batter over all. Bake at 350 degrees for 1 hour. Good served with cole slaw or tossed green salad. Yields 6 to 8 servings.