MEXICAN CORN BREAD 
1/2 c. bacon drippings
1 c. cream style corn
1 lg. bell pepper, chopped (about 3/4 c.)
1/8 to 1/4 c. hot peppers, chopped fine
1 c. cottage cheese
1 c. shredded sharp cheese
1 c. cornmeal
2 eggs
1/8 tsp. or less salt
1 lg. onion, chopped

Combine all ingredients in medium mixing bowl. Pour batter in skillet and bake at 350 degrees for 1 hour.

 

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