Mexican Stuffed Cornbread

Mexican Stuffed Cornbread 1 cup yellow cornmeal 1 cup milk 2 eggs 3/4 tsp salt 1/2 tsp baking soda 1/2 cup vegetable oil 1 can creamed corn 1 lb ground beef, browned and drained 2 cups shredded Cheddar cheese 1 onion, chopped fine chopped jalapeno OR green pepper Mix together the cornmeal, milk eggs, salt, baking soda, oil and creamed corn. Stir until blended. Prepare a 9x9 pan. Pour half the cornbread batter in the bottom. Sprinkle with the cheese, then ground beef, followed by the onions and peppers of your choice, to taste. Top with the other half of the batter. Bake at 350F for 50 minutes. Serve while hot.