2 env. packets yellow cornbread mix, prepared to the batter stage, per package directions
1 (1 lb.) can cream-style corn
1 lb. ground chuck or ground round
1 med. onion, chopped
1 lb. grated sharp cheddar
2 sm. cans chopped green chiles (these are mild, not hot)

Prepare cornbread mix per package directions, adding egg and milk, and mix into a smooth batter. Add cream style corn to the batter and mix well; set batter aside.

In skillet saute onions and ground beef until browned. Season with salt, pepper, chili powder, garlic, cumin to taste; OR, season with a bit of taco seasoning mix. Drain well.

In a greased oblong baking dish (at least 13x9x2 inches), pour half of the cornbread batter. Top batter with meat mixture, green chiles, and grated cheddar.

Pour remaining half of cornbread batter on top of layers, making sure to seal edges with batter. Bake in 400 degree oven for 45-55 minutes or until cornbread is golden brown. Remove from oven; let stand 15 minutes, then cut into squares. Serves 6.

Serve with a side salad and pinto beans for a great cold weather supper.