Mexican Cornbread

1 c. yellow corn meal, plain
1 c. skim milk
1 tsp. salt
½ tsp. baking soda
2 eggs
⅓ c. cooking oil

1-16 oz. can yellow cream style corn
l pound lean ground beef
6 oz. Colby-Jack cheese, grated
1 medium onion, chopped
¾ c. jalapeno peppers, chopped

Preheat oven to 350°F.

Mix together corn meal, milk, salt, soda, eggs, oil, and corn. Set aside. Brown beef and drain on paper towel. Brown a little cornmeal in hot oil in large iron skillet. Pour ½ cornmeal mixture into skillet. Add cheese, then meat, onions, and peppers. Do not stir. Pour remaining cornmeal mixture into skillet.

Bake at 350°F for 45 minutes. Cool before removing from skillet..

NOTE: Add less pepper if too hot. If carrots are mixed into peppers, add these, too.

YIELD: 8 generous servings