MEXICAN CORN BREAD 
1 c. cornmeal
1 c. flour
1 egg
1 c. milk
4 tsp. baking powder
1/2 tsp. salt
1 med. onion, chopped
10 oz. cheddar cheese, grated
1 can whole kernel corn, drained
3 to 4 finely chopped Jalapeno peppers
1 lg. ground beef

Brown beef, drain.

Combine first 6 ingredients, stirring well. Add onions, grated cheese, corn, beef and peppers, mix well. Pour into hot greased cast iron skillet. Bake at 325 degrees until done and golden brown.

 

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