Mexican Cornbread Casserole
1 lb. ground beef
1/4 c. chopped onion
2 tbsp. chopped green chilies
2 eggs, beaten
1 can (1 lb.) creamed corn
2/3 c. milk
1 package. cornbread mix (not Jiffy)
4 slices American cheese
Preheat oven to 425 degrees. Brown beef until crumbly. Drain excess fat. Add
onions and pepper. Combine eggs, 1/2 of corn and milk and add to cornbread mix.
Stir until moistened. Pour half of cornbread batter into greased 9 inch square
pan. Top with beef, cheese slices and remaining corn. Pour other half of
cornbread mixture on top. Bake for 25 to 30 minutes.