Mexican Cornbread

This is a family staple!

Mexican Cornbread

1 cup yellow cornmeal (regular)
3/4 teaspoon salt
2 eggs
1 can cream style corn
1/2 pound shredded cheddar cheese
1 bell pepper, chopped (optional)
1 cup milk
1/4 cup oil
1/2 teaspoon baking soda
1/2 pound ground beef (I usually double this)
1 large onion, chopped
jalapenos (or green chilis)

Preheat oven to 350.
Grease a large iron skillet with a little oil and place in oven to heat.
Brown beef and onion. Drain.
Mix cornmeal, milk, salt, oil, soda, corn, and eggs.
Pour half of batter in skillet.
Add meat, onion, peppers, and cheese.
Top with rest of cornmeal mixture.
Bake for 45 minutes or until brown.