Mexican Cornbread

• 2 lb. ground beef
• 1 large onion, chopped
• salt to taste
• 1 1/2 c. yellow corn meal (plain meal)
• 1 1/2 c. buttermilk
• 1/3 c. cooking oil
• 3 eggs
• 2 cans cream-style corn
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. salt
• 3 or 4 hot peppers
• 8 oz. sharp Cheddar cheese

1. Brown ground beef and onion (salt to taste); drain.
2. Mix together meal, buttermilk, oil, eggs, corn, soda and salt.
3. Use a large glass baking dish or a large and medium-size iron skillet. Grease with shortening.
4. Pour 1/2 of meal mixture into dish.
5. Pour in ground beef.
6. Chop peppers, then grate cheese.
7. Sprinkle over meat.
8. Add rest of meal mixture.
9. Bake, uncovered, at 425u0b0 for 45 minutes.
10. Best when served with pinto beans and cole slaw.

ground beef, onion, salt, yellow corn meal, buttermilk, cooking oil, eggs, creamstyle, baking soda, salt, peppers, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=188454 (may not work)