Mexican Cornbread

• 1 cup Cornmeal
• 1 cup Buttermilk
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 can (15 Oz. Can) Cream Corn
• 1 pound Ground Beef
• 1 cup Chopped Onion (I Use Sweet Yellow)
• 2 whole Eggs
• 1 teaspoon Black Pepper
• 18 cups Jalapeno, Chopped (pickled)- May Use Less To Taste
• 1/2 pounds Cheddar Cheese, Grated

1. In large skillet, brown ground beef with onion and black pepper.
2. In a medium bowl, mix eggs, cornmeal, soda, salt, and buttermilk together.
3. (If you do not have buttermilk on hand, add 1 tablespoon vinegar to milk, and let sit for a few seconds before adding to the mix.)
4. Add corn and jalapenos and mix well.
5. In a greased 9 x 13 baking dish, add alternately: a layer of cornmeal mixture, a layer of ground beef, a layer of cheese.
6. Layers should begin and end with the cornmeal mixture.
7. Bake at 350 degrees until browned and set.
8. Serve warm.

cornmeal, buttermilk, salt, baking soda, ground beef, onion, eggs, black pepper, pickled, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/mexican-cornbread-2/ (may not work)