Mexican Cornbread

1 tablespoon bacon drippings
1 cup cornmeal, preferably yellow
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon chili powder
1 teaspoon salt
1 cup grated Cheddar cheese (4 ounces)
1 (4-ounce) can chopped green chiles, drained
2 tablespoons minced onion
1 1/4 cups buttermilk
1/3 cup vegetable oil
2 eggs, beaten

Preheat oven to 375F.

Melt bacon drippings in an 8- or 9-inch skillet or baking pan. Set in the oven to heat while you mix the cornbread batter.

Combine the cornmeal, flour, baking powder, chili powder, and salt in a bowl. Stir in cheese and chiles.

Separately, beat together the milk, oil and eggs. Stir in the dry ingredients just until moistened. If batter is too thick, add a little water.

Pour batter into hot pan and bake at 375F for 30 to 35 minutes.