BEEFY CORN BREAD CASSEROLE
Yields 8-12 servings
1 lb. ground beef
1 small onion, chopped
2-3 jalapeno peppers, seeded and chopped
1 pkg. (8-1/2 oz.) corn bread/muffin mix
3/4 tsp. salt
1/2 tsp. baking soda
1 can (14-3/4 oz.) cream-style corn
1 cup milk
1/2 cup vegetable oil
2 eggs, beaten
3 cups (12 oz.) shredded cheddar cheese, divided
In a large skilleet, cook the beef, onion, and peppers over medium heat until meat is no longer pink; drain and set aside.  In a small bowl, combine the corn bread mix, salt, baking soda, corn, milk, oil and eggs. 

Pour half in a greased 13x9x2-in. baking dish.  Layer with half of the cheese and all of the beef mixture.  Top with remaining cheese.  Carefully spread remaining batter over top.  Bake, uncovered, at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. 
Hosted by www.Geocities.ws

1