1 c. yellow corn meal
2 eggs
1 c. sweet milk
1/2 tsp. baking soda
3/4 tsp. salt
1 can cream style corn
1/2 c. bacon drippings
1 lb. lean ground beef
1 lg. onion, chopped fine
2 tbsp. additional drippings
Salt to taste
1 can green chilies, chopped
1/2 lb. grated sharp cheddar cheese
Butter

Combine the first 7 ingredients in a mixing bowl. Blend thoroughly.

In a skillet, brown the beef and onion in the additional drippings. Crumble the meat with a fork as it cooks. Stir in the green chilies. Drain off any excess fat. Add salt to taste.

In a greased rectangular Pyrex baking dish, spread half of cornbread mixture. Cover this with all of the meat mixture. Sprinkle meat with cheese. Top with remaining cornbread mixture.

Bake at 425 degrees for 35 minutes or until done. Spread the top of the cornbread lavishly with butter the minute it is taken from the oven. Cut into squares to serve directly from the baking dish.