Beefy Mexican Cornbread

Beefy Mexican Cornbread 1 box Jiffy corn muffin mix 1/3 cup milk 2 lg eggs 2-3 cups extra sharp Cheddar cheese 1/3 cup diced jalapenos can use jarred or fresh can also use canned chopped chilies 2 tsp cumin 1 can cream style corn 1 lb ground beef 1 lg onion, diced small 1 Tbsp canola oil to taste - kosher salt to taste - pepper to taste - garlic powder Garnish sour cream fresh, chopped cilantro Preheat oven to 350 F. Prepare black iron skillet with oil. Get the iron skillet real hot on the stovetop so that oil is hot. 1 Tbsp canola oil In a skillet, brown the ground beef – breaking it up into small pieces with spatula as you go. 1 pound lean ground beef (or turkey) In a skillet, brown the ground beef – breaking it up into small pieces with spatula as you go. When about half done, add onions, salt, pepper, garlic powder, and cumin. Saute until beef no longer pink in middle and onions translucent. 1 large onion, diced small In a large mixing bowl, prepare the cornbread with the milk and eggs. Mix in cream style corn, half the cheese, and jalapenos. 1 box Jiffy cornbread mix, 1/3 cup milk, 1/3 cup diced jalapenos 2 large eggs 1 can cream style corn add 2 tsp cumin, salt, pepper, garlic powder Half of the shredded cheese Add half the cornbread, then the meat mixture, remainder of cheese, then remainder of cornbread – layering the dish. Bake in oven 50 – 55 minutes until golden brown and yummy!! Serve with a dollop of sour cream and garnish with a little chopped cilantro if desired.