Mexican Cornbread

Ingredients:

1 (6.5 ounces) box Martha White Mexican cornbread mix with jalapeno peppers

1 can creamed corn

1 egg

1 cup milk

4 tablespoons bacon drippings

1 pound ground beef

½ pound American or Sharp Cheddar cheese

1 medium onion

Directions:

Sautee ground beef; drain.  Mix creamed corn, egg, milk, and bacon drippings.  Spray or grease a 9x13” pan.  Pour ½ of the cornbread batter into the pan, dice onion on top, then cover with cheese.  Top with the meat, and cover with the rest of the batter.  Bake at 350* for 45 minutes.  This is good to reheat in the microwave.