Mexican Cornbread

Ingredients:
2 packages (boxes) Jiffy corn muffin mix
2/3 cup milk
2 eggs
1 large chopped onion
1 can cream style corn
1/4 cup chopped jalapeño peppers (without the seeds)
1 1/2 to 2 cups shredded sharp cheese
1/4 pound crumbled bacon
1/2 pound browned pork sausage
1/2 pound browned ground beef
1/2 tsp garlic powder or chili powder


Directions:

Preheat oven to 425°.  Grease a 9” skillet pan.  Brown hamburger on medium high and drain.  Sauté onions in meat; add peppers and bacon then set aside.  Combine muffin mix, eggs, milk, corn, and chili powder.  Blend well.  Pour half of batter into prepared skillet.  Spread meat mixture over batter.  Sprinkle with cheese.  Spread remaining batter over cheese.  Bake 30 to 45 minutes or until lightly browned.  Cool 5-10 minutes before cutting.  Makes 9 to 12 servings.


Recipe from my sister, Janet Brooks and www.jiffymix.com.