Mexican Cornbread

My mom, Marvis Bears Slagle, fixed this in the early '70s and with a small salad, it made for a great meal. Mom passed away last month so I am honoring her by sharing a few of her recipes. Best if made in a big cast iron skillet.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  cup cornmeal
• 2  eggs, well beaten
• 1⁄2 cup milk
• 2  cups  cream-style corn
• 1⁄2 lb  browned ground beef
• 1  small onion, diced
• 1  small green pepper, diced
• 1⁄2 lb cheese, shredded (we used slices of valveeta)

Directions

1. Mix cornmeal, eggs, milk and corn and set aside.
2. Put small amount of batter (enough to cover bottom) in greased skillet, spread with meat then cheese, onions and peppers. Top with rest of batter.
3. Bake 45-50 minutes at 350.