Beefy Jalapeno Corn Bake

Beefy Jalapeno Corn Bake Yield: 10-12 servings 1 lb. lean ground beef 2 eggs 1 can (14 oz) cream-style corn 1 cup milk ½ cup vegetable oil 1 cup cornmeal 3 tbsp. all-purpose flour 1½ tsp. baking powder ¾ tsp. salt 4 cups (16 oz.) shredded Cheddar cheese, divided 1 medium onion, chopped 4 jalapeno peppers, seeded and chopped Preheat oven to 350° F. Grease a 13x9x2-in. baking pan and set aside. Meanwhile, cook and crumble the beef until no longer pink. Drain and set aside. In a bowl, beat eggs, corn, milk and oil. Add cornmeal, flour, baking powder and salt. Mix well. Pour half of the batter into the prepared pan. Sprinkle with 2 cups of cheese. Top with beef, onions and jalapenos. Sprinkle with remaining cheese. Pour the remaining batter over the top. Use the back of a spoon to spread the batter all the way to the edges. Bake, uncovered, for 55-60 minutes or until a toothpick inserted near the center tests clean. Serve hot.