Mexican Cornbread

Here is Trent's mom's recipe for Mexican Cornbread. Made this over the holidays with our tamales.
Trent raved about it (I think I might try it next time without the bacon drippings)

1Cup yellow cornmeal
2 eggs well beaten
1Cup milk
1/2 tsp. soda
3/4 tsp. salt
1 can cream style corn
1/4 Cup bacon drippings

Mix all above ingredients & set aside.
Saute 1/2 lb. ground beef--drain
1large chopped onion
1/2 lb. grated sharp cheddar cheese
2-4 chopped jalapeño peppers--seeded & deveined

Mix with other ingredients; heat 2 iron skillets w/oil & sprinkle a thin layer of cornmeal on the bottom. Pour batter in & bake at 360 degrees for 45-50 min. Or until it is done.