“This recipe is from my mother and one of my favorites.”

~ Ann Lytle

Mexican Cornbread

From the kitchen of Ann Lytle

2 pkgs. yellow cornbread mix

2 eggs

1/2 cup milk

1 can cream style corn

3-6 jalapeno peppers, chopped

1 lb. ground beef

1 large onion, chopped

8 oz. Cheddar cheese, grated

Pre-heat oven to 325 degrees. Mix cornbread mix, eggs, milk, corn and 1-2 chopped jalapenos and set aside. Brown ground beef and drain. Mix onions and remaining peppers with ground beef. Set aside. Grease a large iron skillet and get it red hot in the oven. Pour half of the cornbread mixture into the hot skillet, top with meat mixture and sprinkle cheese over top. Cover with remaining cornbread mixture and bake 1 hour, or until lightly browned. Turn out onto plate and serve.