ngredients

* 1 pound ground beef
* 2 eggs
* 1 (14.75 ounce) can cream-style corn
* 1 cup 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 finely chopped

Directions

1. In a skillet, cook beef over medium heat until no longer pink; drain and set aside. In a 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 13-in. x 9-in. x 2-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 350 degrees F for 55-60 minutes or until a toothpick inserted into corn bread topping comes out clean. Serve warm. Refrigerate any leftovers.

Footnotes

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When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

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