Mexican CornBread Casserole

Cornbread Batter:

2 cups self rising cornmeal
1 can (10 oz) cream style corn
2 eggs well beaten
1/2 cup crisco oil
2 tsp sugar (if desired)
1 cup milk (may add more milk to make batter right)
(not to thick or not to thin)about like cake batter

Filling

1 1/2 lbs lean ground beef
1 large onion chopped
3 to 5 small banana peppers chopped
2 to 3 cups grated cheddar cheese (mild or med)

Mix together corn meal, eggs, milk, sugar, cream style corn and oil. set aside. This is your batter for the bread. In a large skillet, cook ground beef, onion and peppers until browned and then pour into strainer. Drain off any grease. Rinse with hot water and let drain.

Pour half of batter into large greased skillet. then pour all of the hamburger mixture over this. Top this with all the cheese.

Next, pour the other half of your cornbread batter over the meat and cheese filling.

Bake in a 350* oven for about 45 to 50 min. or until brown. Let set a few minutes before cutting and serving.

Recipe from LastMinuteCooking.com