Mexican Cornbread Casserole

Mexican Cornbread Casserole 1 pound ground beef 1/4 cup chopped onion 2 tablespoons chopped green chilies 2 eggs, beaten 1 16 ounce can creamed corn 2/3 cup milk 1 envelope cornbread mix 4 slices American cheese Preheat oven to 425F. 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. Serves 6.