Tex-Mex Corn Bread
|Yellow cornmeal||1 Cup (16 tbs)|
|Eggs||2 , well beaten|
|Milk||1 Cup (16 tbs)|
|Canned cream style corn||17 Ounce (One # 303 Can)|
|Bacon drippings||1⁄2 Cup (8 tbs)|
|Ground meat||1⁄2 Pound|
|Onion||1 Large, chopped|
|Grated cheese||1⁄2 Pound|
|Canned chili pepper||4 , chopped|
Mix well first seven ingredients.
Saute ground meat.
Drain well on absorbent paper.
Prepare and place in separate mounds the onion, cheese and peppers.
Grease 10-inch iron skillet.
Heat slowly on top of stove and sprinkle thin layer of meal over bottom of pan.
Pour one-half of batter in pan; sprinkle cheese over batter, then meat, onion and pepper.
Pour remaining batter over all.
Bake at 350 degrees for 50 minutes