Mexican Cornbread

Ingredients

• 1 cup corn meal
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup sweet milk
• 2 eggs
• 16 oz yellow cream style corn (#303)
• 3 tablespoons bacon drippings
• 1 pound ground meat, sauteed lightly until crumbly and drained
• 1 large onion, finely chopped, chopped fine
• 1 small can green chilies, drained, chopped, drained
• 1/2 pound Sharp cheddar cheese, grated

Instructions

1. 1

   FOR THE BATTER: combining corn meal, baking soda, salt, sweet milk, eggs, yellow cream style corn, and bacon drippings.

2. 2

   Sauté 1 lb ground meat lightly in iron skillet until meat is crumbly. Drain on paper towels and set aside.

3. 3

   Wipe out skillet with paper towel and lightly grease. Coat bottom and sides with thin coat of corn meal. Brown the corn meal coating, then remove from heat.

4. 4

   Pour and spread evenly half the batter in prepared skillet.

5. 5

   Layer the filling in this order: meat, onions, peppers (green chilies), cheese over the first layer of batter.

6. 6

   Spread remainder of batter over all the layers.

   45-50 minutes • 350°F

7. 7

   Bake 45-50 minutes at 350°F.

   45-50 minutes • 350