1 lb. lean ground beef
2 eggs, beaten
1 c. self-rising cornmeal
1 (16 oz.) can cream style corn
1 c. milk
1/4 c. vegetable oil
2 c. shredded Cheddar cheese
1 lg. onion, chopped
2 to 4 jalapeno peppers, seeded and chopped
1 med. bell pepper

Preheat oven to 350 degrees. Crumble ground beef into a large skillet and brown evenly; drain. Stir eggs, cornmeal, cream style corn, milk and vegetable oil together in large bowl. Pour half cornmeal batter into a greased 10 or 12-inch cast iron skillet or deep dish pie plate. Top evenly with ground beef followed by the cheese, onion, and peppers. Pour remaining cornmeal batter over the top.

Bake in a 350 degree oven 45 to 55 minutes. Let stand 5 or 10 minutes before cutting into wedges to serve.

Makes 6-8 servings.