Mexican Venison Cornbread

• 1 lb ground venison
• 1 large onion, chopped
• 1 1/2 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon garlic salt
• 1 cup flour
• 1 cup yellow cornmeal
• 3 teaspoons baking powder
• 3/4 teaspoon salt
• 1 egg
• 1 cup milk
• 1/4 cup soft margarine
• 2 -3 jalapeno peppers, diced & seeded
• 1 cup sharp cheddar cheese, grated
• 1 (11 ounce) can cream-style corn (No. 303)

1. 1. Brown meat & onion, then drain. Add chili powder, salt & garlic salt. Set aside. Mix remaining ingredients. Heat & grease 10" cast iron skillet. Pour half of the cornbread batter into skillet. Cover with the meat mixture & then the remaining cornbread batter. Bake at 400 degrees for about 30 minutes.

ground venison, onion, chili powder, salt, garlic salt, flour, yellow cornmeal, baking powder, salt, egg, milk, margarine, peppers, cheddar cheese, creamstyle

Taken from www.food.com/recipe/mexican-venison-cornbread-290783 (may not work)