Ingredients
1 pound ground beef2 large eggs1 can (14-3/4 ounces) cream-style corn1 cup whole milk1/2 cup vegetable oil1 cup cornmeal3 tablespoons all-purpose flour1-1/2 teaspoons baking powder3/4 teaspoon salt4 cups shredded cheddar cheese, divided1 medium onion, chopped4 jalapeno peppers, seeded and chopped
Preparation
In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large 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 13x9-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° for 55-60 minutes or until a toothpick inserted into cornbread topping comes out clean. Serve warm. Refrigerate any leftovers.
