Jean'S Mexican Corn Bread

• 1 lb. ground beef
• 1/2 c. slivered onions
• 1 pod chopped cayenne pepper
• dash of salt
• 2 c. self-rising corn meal
• 1/2 can whole kernel corn (and all its juice)
• 2 beaten eggs
• amount of milk needed to mix to consistency (canned milk)

1. Brown ground beef in saute pan.
2. Pour off fat.
3. About 3 minutes before turning off heat, toss in and stir the onions and cayenne pepper.
4. Add salt.
5. Mix together in bowl, corn meal, corn, eggs and milk.
6. Pour into well-greased iron skillet or bread pan. (Do not pour excess oil into corn bread mix.)
7. Pour 1/2 the mixture into pan.
8. Spoon beef mixture over corn bread.
9. Gently pour in rest of corn meal mix.
10. Bake at 375u0b0 for 20 to 25 minutes, then increase temperature to 400u0b0 for 5 to 10 minutes.
11. Bake to golden/crusty brown.
12. Serve with Tamales Ole Grande or just plain old greens and beans.

ground beef, onions, cayenne pepper, salt, meal, whole kernel corn, eggs, amount of milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=959025 (may not work)