1 c. yellow cornmeal
1 c. sweet milk
1 can cream style corn
1 lb. ground lean beef
1 lb. grated cheddar cheese
1/2 c. bacon drippings
2 eggs
1/2 tsp. baking soda
1 lg. onion, chopped
4 hot chopped jalapeno peppers
2 tbsp. drippings

In a mixing bowl, combine cornmeal, eggs, milk, soda, corn and bacon drippings. Blend thoroughly. In a skillet, brown the beef and onion in additional drippings. Crumble the meat with fork as it cooks. Stir in the hot pepper. Drain off excess fat. Add salt to taste.

In a greased pan, 13" x 9" x 1 1/2", spread 1/2 the cornbread mixture. Cover with the meat mixture. Sprinkle with cheese. Top with the remaining cornbread mixture. Bake at 450 degrees for 45 minutes.