MEXICAN CORNBREAD 
1 c. cornmeal
1/2 tsp. baking soda
1 lb. hamburger
3 eggs, beaten
1/2 c. cooking oil
1 can cream corn
3/4 tsp. salt
1 onion, chopped
1 c. milk
1/2 lb. sliced cheese

Mix cornmeal, soda, salt, eggs, milk, oil, cream corn; set aside. Brown meat and drain off excess fat. Chop onion and cheese. Grease large skillet or pan. Pour 1/2 of mixture into pan. Sprinkle meat, cheese, and onion on it. Pour rest of batter over top. Set oven at 350 degrees for 45-50 minutes. Let cool for 1/2 hour. Cut and serve.

 

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