What's for Supper?.....

Mexican Cornbread! 
I make mine in my Granny's
10 1/2 inch cast iron skillet but you can also use a casserole dish.  You can have this meal on the table in less than an hour and it is really good and filling.

Serve it up with a tossed green salad, I had lettuce, tomato, some marinated mushrooms and a sprinkling of cheese. 

 Recipe follows.



Mexican Cornbread

Ingredients:
1 pound of ground beef  (cooked and drained)
1 large onion (diced)
1 or 2 jalapeno peppers (seeded and diced fine)  I have used the ones in a jar when I've been out of fresh
1 cup self rising cornmeal
1 can creamed corn
1 cup milk
2 eggs (slightly beaten)
2 to 3 cups shredded cheddar cheese
1/2 cup bacon drippings

Directions:
Preheat oven to 350 degrees

In a medium bowl; mix cornmeal, eggs, milk, creamed corn, jalapenos and bacon drippings. If you have a family that does not like peppers and you do, don't place in the mix at this time.

Pour half of this mixture into a well greased iron skillet or casserole dish. Layer 1/2 of your shredded cheese, all of the ground beef, and onion.  Add the remaining cheese and pour the remaining cornmeal mixture over the top.  If you did not put the jalapenos in the mixture you can now add them to a portion of the top for those who like the peppers.

Bake at 350 degrees for 45 minutes are until most of the top is a golden brown.