1 c. yellow cornmeal
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs, slightly beaten
1 c. milk
1 (17 oz.) can cream style corn
1/4 c. bacon drippings
3/4 lb. ground beef
2 c. shredded cheddar cheese
1 med. onion, chopped (optional)
2 tbsp. chopped jalapeno peppers (optional)
1 tbsp. yellow corn meal

Combine 1 cup cornmeal, salt and soda in a large bowl. Mix well. Add eggs, milk, corn and bacon drippings stirring until smooth. Set aside.

Cook beef until lightly brown. Drain well and set aside. Sprinkle 1 tablespoon cornmeal in a greased 10 inch cast iron skillet. Pour half of batter into skillet. Sprinkle evenly with cheese top with beef and onions. Sprinkle peppers over top. Pour remaining batter over peppers. Bake at 350 degrees for 45-50 minutes or until golden brown. If a milder pepper is desired, green chilies may be substituted for jalapenos.