1 c. plus 1 tbsp. yellow corn meal, divided
1 c. milk
2 eggs
3/4 tsp. salt
1/2 tsp. baking soda
1/2 c. bacon drippings
1 (17 oz.) can cream style corn
1 1/2 lb. ground beef
1 lg. onion, chopped
1 (8 oz.) pkg. cheddar cheese, shredded
4 jalapeno peppers, finely chopped

Combine 1 cup corn meal, milk, eggs, salt, soda, bacon drippings and corn in a bowl. Mix and set aside. Saute ground beef until lightly browned; drain thoroughly and set aside. Sprinkle remaining cornmeal in a greased 10 1/2 iron skillet; pour half of cornmeal batter into skillet. Sprinkle evenly with beef, top with onions, then cheese. Add peppers evenly on top. Pour remaining batter over top. Bake at 350 degrees for 50 minutes or until golden brown.