Jalapeno Cornbread Casserole

• 2 c. corn meal
• 1 1/2 c. milk
• 2 eggs
• 1 can cream-style corn
• 1 can pinto beans
• 1 tsp. salt
• 1/2 tsp. soda
• 2 Tbsp. vegetable oil
• 1 to 1 1/2 lb. ground beef
• 1 c. chopped onion
• 1/2 chopped green pepper
• fresh garlic, chopped
• 4 to 6 chopped jalapenos
• 1/2 lb. grated cheese

1. In a large bowl, mix corn meal, milk, eggs, corn, beans, salt, soda and oil.
2. Mix well. Batter will be thin.
3. In a large iron skillet, cook the ground beef and drain.
4. In a separate large bowl, combine meat, onion, green pepper, garlic, jalapenos and grated cheese.
5. Pour 1/2 the batter into a well-greased 10 x 12-inch cast-iron skillet. Spread filling evenly over batter. Pour remaining batter over the filling. Bake at 350u0b0 for 1 hour.

corn meal, milk, eggs, creamstyle corn, pinto beans, salt, soda, vegetable oil, ground beef, onion, green pepper, fresh garlic, jalapenos, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667167 (may not work)