Mexican Cornbread

Submitted by Linda Smith

1 cup cornmeal
2 eggs
1 cup milk
½ tsp soda
¾ tsp salt
1 can cream style corn
½ cup oil
½ lb ground beef
1 medium onion, chopped
3 to 4 jalapenos, chopped
8 oz grated cheddar cheese

Mix cornmeal, eggs, milk, soda, salt, corn, and ¼ cup oil and set aside. Brown meat with onion. Drain. Pat with paper towel. Heat ¼ cup oil in iron skillet. Add half of the cornbread mixture. Layer browned meat, jalapeño peppers, and cheese. Top with remaining batter. Cook 45-50 minutes at 350°