Mexican Cornbread

Mexican Cornbread


1 cup white cornmeal
3/4 cup milk
1 can cream corn
2 eggs
1 teaspoon soda
1 teaspoon salt
1/2 cup bacon drippings
1 cup grated cheese
1 can chopped green peppers


Beat eggs – mix in rest of ingredients as for regular cornbread.  Pour 1/2 of batter in greased skillet.  Spread cheese and green chilies over.  Top with rest of batter. 

Bake 375-degree for forty-five minutes. 

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