Mexican Corn Bread Casserole

• 1 c. corn meal mix
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. milk
• 2 beaten eggs
• 1 (15 oz.) can creamed corn
• 2 c. shredded Cheddar cheese
• 1 (4 oz.) can chopped green chili peppers
• 1/2 c. chopped onion
• 1 lb. browned ground beef
• 1 (16 oz.) can drained red kidney beans
• 1/2 c. tomato sauce
• 2 tsp. chili powder
• 1/4 tsp. garlic powder

1. Combine cornmeal, baking soda and salt.
2. Stir in milk, eggs and corn.
3. Stir in cheese, chili peppers and onion; mix well.
4. Brown and drain ground beef.
5. Stir in kidney beans, tomato sauce, chili powder and garlic powder; cook until heated through.
6. Grease and sprinkle a thin layer of cornmeal over the bottom of a 12 x 7 x 2-inch baking dish.
7. Empty half cornmeal batter into dish.
8. Cover with meat/bean mixture and top with remaining cornmeal batter. Bake at 350u0b0 for 45 minutes.

corn meal, baking soda, salt, milk, eggs, corn, cheddar cheese, green chili peppers, onion, ground beef, beans, tomato sauce, chili powder, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=309886 (may not work)