Mexican Cornbread Casserole

Makes 12 servings

ingredients

1 pound ground meat
1 onion, chopped
salt and pepper to taste
1 cup cornmeal
1 cup milk
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 can cream style corn
2 jalapeno peppers, chopped
1/2 pound grated cheddar cheese

directions

Saute ground meat, onions, salt and pepper. Drain. Make cornbread batter. Pour half of the batter into 9x11 inch pan. Layer with meat, then sprinkle cheese over meat. Cover with remaining batter. Bake at 350 degrees for 50 to 55 minutes. If desired, the jalapeno peppers can be omitted.

notes

I usually use 1 cup and 2 teaspoons of Shawnee's Cornmeal Mix instead of the cornmeal, soda and salt. This may be served as a main dish or it's great with soup or salad.

Source: Cheryl Johnson