Cornbread Skillet Casserole 
1 lb lean ground beef 
2 eggs, beaten 
1 cup self-rising corn meal 
1 can cream style corn 
1 cup milk 
1/4 cup vegetable oil 
2 cups (8 oz) shredded cheddar cheese 
1 large onion, chopped 
2 to 4 jalepeno peppers, seeded and chopped 

Crumble ground beef into a large skillet and brown evenly; drain. 
Stir eggs, corn meal, cream style corn, milk and vegetable oil together. 
Pour 1/2 batter into greased 10 1/2 inch cast iron skillet or 10 inch deep dish pie plate. 
Top evenly with browned ground beef followed by the cheese, onion and peppers. 
Pour remaining batter over the top. 
Bake in preheated 350 deg, oven 45 to 55 minutes. 
Let stand 5 to 10 minutes before cutting into wedges to serve. 
Makes 6 to 8 servings. 
Jackie Fuller