Mexican Stuffed Cornbread

• 1 lb ground beef
• onion powder (optional)
• garlic powder (optional)
• 3 cups cornmeal
• 1 (15 ounce) can cream-style corn
• 1 tablespoon sugar
• 1 small onion, chopped
• 3 cups shredded Mexican blend cheese, divided
• 1 cup oil
• 3 eggs
• 1 3/4 cups milk
• 1 (15 ounce) can rotel
• Velveeta cheese (optional)

1. Brown ground beef with a little onion and garlic powder, if desired. Drain well & set aside.
2. Mix cornmeal, canned corn, sugar, onion, 2 cups shredded cheese, oil, eggs, milk, and Rotel.
3. Pour half of cornmeal mixture into a 13 x 9 pan sprayed with Pam.
4. Sprinkle browned ground beef on top of cornmeal mixture, and top with thinly sliced Velveeta, if desired. (Adding Velveeta will make a really cheesy casserole.).
5. Top with remaining cornmeal mixture.
6. Sprinkle remaining 1 cup cheese on top.
7. Bake at 350 for one hour.

ground beef, onion, garlic, cornmeal, creamstyle, sugar, onion, blend cheese, oil, eggs, milk, velveeta cheese

Taken from www.food.com/recipe/mexican-stuffed-cornbread-360025 (may not work)