Mexican Cornbread

​Mexican Corn Bread

• 1 cup yellow cornmeal
• ½ tsp salt
• 2 eggs
• 16.5 ounce can cream style corn
• 4 ounce can jalapeno peppers, chopped (optional)
• ½ tsp baking soda
• ¾ cup buttermilk
• 1/3 cup bacon drippings
• ½ lb shredded cheddar cheese

 
Preheat oven to 400 degrees.  Mix cornmeal, baking soda, salt, buttermilk, eggs, bacon drippings and corn together.  Pour ½ of mixture into greased 10 inch heavy skillet.  Sprinkle cheese & peppers over mixture.  Top with remaining batter, being careful to seal the edges with batter.  Bake for 30 to 40 minutes.

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