Laun/Pruett Recipe Collection
Mexican Corn Bread (from Manu)

1 c. corn meal
1/2 t. soda
3/4 t. salt
1 lb. can cream style corn
2 eggs, beaten
1/4 c. bacon drippings
1 c. milk
1/2 c. American cheese shredded
1 onion, chopped
2 canned jalapeno peppers, chopped

Stir cornmeal, soda and salt together in a mixing bowl. Add corn, eggs, drippings and milk. Stir until well mixed and dry ingredients are moist. Pour half of the batter in a greased 10 inch square pan. Combine, cheese, onion, peppers and scatter over batter. Top with remaining batter. Bake at 350 degrees for 45 minutes or until done. Serve while hot.

Recipe Contributed by Gala Pruett via Mary Ann Laun