- 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
- 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.
- 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.
- 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.