Mexican Corn Bread

• 1-1/2 cups (350 ml) self-rising cornmeal
• 1-1/2 cups (350 ml) self-rising flour
• 1 can cream style corn
• 3/4 cup (175 ml) milk, more or less for pourable batter
• 1 green pepper, diced
• 1 small onion, chopped
• 2 tbsp (30 ml) oil
• 1 cup (225 ml) cheddar cheese, grated
• 1 or more jalapeno peppers, chopped fine
• 2 eggs
• 1 lb (.5 kg). ground meat

1. Preheat over to 350 degrees (175 C.).
2. Mix cornmeal, flour, cream style corn, eggs, milk together.
3. Brown ground meat, just before done add onion, green pepper, jalapeno pepper.
4. Saute until vegetables or tender.
5. Put about 2 tbsp (30 ml).
6. of oil into a large cast iron skillet or comparable size pan.
7. Pour in half of batter.
8. Top with meat mixture.
9. Top with cheese.
10. Pour the other half of batter on top.
11. Bake until done.

cornmeal, flour, cream style corn, milk, green pepper, onion, oil, cheddar cheese, jalapeno peppers, eggs, ground meat

Taken from online-cookbook.com/goto/cook/rpage/000EB6 (may not work)