Mexican Corn Bread

• 1 1/2 c. yellow corn meal
• 1 c. sweet milk
• 1/2 c. cooking oil
• 2 eggs
• 1 tsp. salt
• 1/2 tsp. soda
• 1 large onion, chopped
• 1 c. cream-style corn
• 1 to 2 jalapenos, chopped
• 1 to 2 lb. ground meat
• 1 c. Ro-Tel tomatoes and chilies
• 1/2 lb. Cheddar cheese, grated

1. Mix first 9 ingredients well.
2. Cook ground meat until done; drain.
3. Add Ro-Tel tomatoes, chilies and dash of garlic salt. Simmer until most of the juice is gone.
4. Spread half of corn meal mixture in a well-greased pan.
5. Next, spread ground meat mixture, then the cheese, then the rest of corn meal mixture.
6. Bake at 350u0b0 for about 50 to 60 minutes or until lightly brown on top.

yellow corn meal, sweet milk, cooking oil, eggs, salt, soda, onion, creamstyle corn, jalapenos, ground meat, rotel tomatoes, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=670156 (may not work)