Mexican Cornbread

For the batter:

• 1 cup yellow corn meal
• 2 eggs, well beaten
• 1 cup sweet milk
• 1/2 tsp. soda
• 3/4 tsp. salt
• 1 can cream style corn

Mix batter and set aside.

For the filling:

Brown 1 lb. hamburger in bacon grease. Drain meat on paper towels. Prepare and set aside.

Sauté 1 large chopped onion in bacon grease.

Prepare:

• 1/2 lb. cheddar cheese, grated
• 2 jalapeños, chopped

Preheat oven to 350° F.

Grease a big cast iron skillet with shortening, heat to real hot on the stove top and sprinkle a layer of corn meal in the bottom. Let the corn meal brown. Remove the skillet from the heat.

Pour 1/2 of batter in the cast iron skillet, add layers of meat, onion, cheese and peppers. Pour other half of the batter on top.

Bake 45-50 minutes.