CORNBREAD SKILLET DINNER

Steps:

• 1. In a large skillet, brown 1 pound lean ground beef over medium heat, stirring constantly. Drain, and set aside.
• 2. In a large mixing bowl, beat 2 eggs, using an electric mixer. Stir in 1 cup self-rising cornmeal, a 14 ¾-oz. can of cream-style corn, 1 cup milk, and ¼ cup vegetable oil.
• 3. Place ½ to 1 tablespoon peanut oil in a 10 ½-inch cast iron skillet, and heat until very hot, but not smoking. (If you do not have a cast iron skillet, you may use a 10-inch deep dish pie plate, greased with peanut oil, but do not heat the oil.)
• 4. Pour half of the cornbread batter into the hot skillet. Top evenly with the browned ground beef, followed by 2 cups shredded Cheddar cheese, 1 chopped onion, and 2 to 4 chopped jalapeno peppers.
• 5. Try to get full and even coverage with each layer. Pour as much of the remaining cornbread batter over the top as your skillet will take, leaving at least ½-inch for the cornbread to rise.
• 6. Bake at 350 degrees for 45 to 55 minutes. Let stand 5 to 10 minutes before cutting into wedges. Serve a wedge on a nice serving plate with some cilantro for garnish, along with a glass of cold milk.