Southern Mexican Cornbread

• 1 1/2 lb. ground chuck
• salt
• pepper
• 3/4 c. self-rising cornmeal
• 1 small onion, chopped
• 2 c. shredded Cheddar cheese
• 3 jalapeno peppers, diced
• 3 eggs, beaten
• 1 c. buttermilk
• 1 (17 oz.) can cream-style corn

1. Season ground chuck with salt and pepper; cook in skillet over medium heat until browned.
2. Drain well; set aside.
3. Combine cornnmeal, onion, cheese and peppers in a large bowl; mix well. Stir eggs into milk; add to dry ingredients and stir just to moisten.
4. Add corn and mix well. Spoon half the batter into a two-quart casserole dish that has been coated with vegetable spray. Place the ground chuck over the batter, then top with remaining batter. Bake at 350u0b0 for 45 to 50 minutes.
5. Yields 8 servings, each serving contains 488 calories; 51% fat.

ground chuck, salt, pepper, cornmeal, onion, cheddar cheese, peppers, eggs, buttermilk, creamstyle

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1071003 (may not work)