Ingredients:

1 Tbsp. bacon drippings

1 1/2 c. corn meal

1 Tbsp. baking powder

1 tsp. salt

1/2 c. cooking oil

1 c. buttermilk

1-1 lb. can cream style corn

2 eggs, slightly beaten

2 minced fresh jalapeno peppers with seeds removed

1 c. grated Cheddar cheese

Heat oven to 350 degrees. Pour bacon drippings in an 8x8 inch baking pan or skillet and heat in oven until drippings and pan are hot. Meanwhile, combine corn meal, baking powder, and salt in a large bowl. Add oil, buttermilk, corn, eggs, and pepper; mix well. Pour 1/2 of mixture into hot pan. Spread grated cheese on top of batter and then pour remaining mixture on top of cheese. Bake for 45 minutes or until done.

** Tip:   Use self-rising meal and do not add baking powder and salt. Use a little ground red pepper (cayenne) instead of the jalapeno peppers. It's according to how hot you want your bread to be.