Mexican Corn Bread

• 1 c. corn meal
• 1 c. milk (sweet or buttermilk)
• 1/2 tsp. soda
• 1 tsp. salt
• 2 eggs, well beaten
• 1 (No. 2) can cream-style corn
• 4 to 6 jalapeno peppers, chopped fine
• 1/4 c. Wesson oil
• 1 lb. ground meat
• 1 onion, chopped fine
• 1/2 lb. grated Jack cheese

1. Saute
2. meat
3. and onion together until meat turns white. Pour off
4. fat
5. drippings.
6. Grease skillet as for regular corn bread; heat and sprinkle with dry corn meal.
7. Mix the first 8 ingredients and pour half of the batter into skillet.
8. Arrange meat
9. and onion, that have been sauteed, on top of the batter in
10. the skillet.
11. Arrange
12. grated
13. cheese
14. on top of meat and onion.
15. Pour remaining batter on top and bake 45 minutes to 1 hour at 350u0b0.

corn meal, milk, soda, salt, eggs, creamstyle, peppers, wesson oil, ground meat, onion, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=218702 (may not work)