MEXICAN CORN BREAD 
1 c. yellow cornmeal
1/2 c. bacon drippings or oil
2 eggs, beaten well
3/4 tsp. salt
1 c. milk
1/2 tsp. baking soda
1 can cream corn

Mix these ingredients and set aside.

1 lb. ground meat
2 lbs. longhorn cheese, grated
1 med. onion, chopped
1 jalapeno pepper, chopped

Saute ground meat and onion. Grease and heat a large black iron pot (or any pot that can go in the oven). Sprinkle a thin layer of cornmeal and let brown slightly. Pour 1/2 batter in pot then add meat, onions and pepper. Put cheese and then the rest of the batter. Bake at 350 degrees for 45-50 minutes.

 

Recipe Index