2 eggs, slightly beaten
1 c. yellow cornmeal
2 tsp. baking soda
1 tsp. salt
1 (17 oz.) can cream-style corn
1 c. milk
1/4 c. vegetable oil
1 lb. ground beef
2 c. (8 oz.) shredded Cheddar cheese
1 lg. onion, chopped
2-4 jalapeno peppers, finely chopped

Combine first 7 ingredients in a bowl and set aside. Cook ground beef until browned; drain well and set aside.

Pour half of cornmeal mixture into a greased 10 1/2 inch cast-iron skillet. Sprinkle evenly with beef; top with cheese, onion and peppers. Pour remaining batter over top. Bake at 350 degrees for 45-50 minutes. Let stand 5 minutes before serving. Yield 6-8 servings.