1 c. self rising corn meal
1/2 c. cream style corn
1/2 c. whole kernel corn, drained
1 c. cheddar cheese
1/2 c. vegetable oil
1/2 c. milk or buttermilk
2 eggs, beaten
2 tsp. bacon drippings

Mix all ingredients in bowl except bacon drippings. Put bacon drippings in a 9 x 9 inch pan or black skillet. Heat in oven until dripping cover bottom of pan. Pour in cornbread batter and bake for 20 to 25 minutes at 400.

To make jalapeno cornbread, add 1 -2 Tbsp chopped jalapeno peppers.