Beefy Jalapeno Corn Bake

• 1 pound ground beef
• 2 large eggs
• 1 can (14-3/4 ounces) cream-style corn
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 cup cornmeal
• 3 tablespoons all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 4 cups shredded cheddar cheese, divided
• 1 medium onion, chopped
• 4 jalapeno peppers, seeded and chopped

1. In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large bowl, beat eggs, corn, milk and oil. Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well.
2. Pour half of the batter into a greased 13x9-in. baking dish. Sprinkle with 2 cups cheese; top with the beef, onion and jalapenos. Sprinkle with remaining cheese; top with remaining batter.
3. Bake, uncovered, at 350u0b0 for 55-60 minutes or until a toothpick inserted into cornbread topping comes out clean. Serve warm. Refrigerate any leftovers.

ground beef, eggs, creamstyle corn, milk, vegetable oil, cornmeal, allpurpose, baking powder, salt, cheddar cheese, onion, peppers

Taken from www.tasteofhome.com/recipes/beefy-jalapeno-corn-bake/ (may not work)