Mexican Cornbread

• 1 1/2 c. self-rising corn meal
• 3/4 c. self-rising flour
• 1 egg or 2 egg whites
• 1/2 Tbsp. sugar
• 1/2 c. skim milk
• 2 lb. ground beef or ground turkey
• 1 large onion, chopped
• 1 Tbsp. chili pepper
• 1 can cream of mushroom soup
• 3 or 4 jalapeno peppers
• 1 c. grated cheese (low-fat)

1. Brown meat and drain.
2. In a large skillet, add onion and simmer about 3 minutes.
3. Add chili powder, chopped jalapenos and cream of mushroom soup; set aside.
4. Then mix first six ingredients and set aside.
5. In baking dish or large iron skillet sprayed well with nonstick spray, put one layer cornbread mixture, then a layer of meat mixture; repeat cornbread and meat mixture.
6. Put grated cheese on last layer.
7. Bake at 350u0b0 for 40 minutes or until done.

meal, flour, egg, sugar, milk, ground beef, onion, chili pepper, cream of mushroom soup, peppers, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=863116 (may not work)