Mexican Corn Bread

• 1 c. milk
• 1 c. corn meal
• 1 egg
• 2 tsp. baking powder
• 1 tsp. salt
• 1 (16 oz.) can creamed corn
• 1 lb. hamburger
• 1 medium onion, chopped
• 3 or 4 jalapeno peppers, chopped
• 1 c. grated cheese

1. Mix milk, corn meal, egg, baking powder, salt and creamed corn together and set aside.
2. Scramble hamburger until all red is gone. Do not brown (salt to taste).
3. Heat heavy skillet with small amount of grease, pour 1/2 of butter in skillet.
4. Sprinkle evenly over batter the meat, onion and peppers and 3/4 cup of cheese.
5. Pour remaining batter over this and sprinkle with remaining cheese. Bake 45 minutes to 1 hour or until browned.
6. Serve with pinto beans and tossed salad.
7. Cooked best in iron skillet but can be put in pan and baked in oven at 350u0b0 for 35 to 40 minutes

milk, corn meal, egg, baking powder, salt, corn, hamburger, onion, peppers, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354106 (may not work)