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Mexican Cornbread
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| 1 lb | ground meat, (brown and drain) |
| 1 medium | onion, (chopped) |
| 1/3 cup | oil |
| 1 cup | corn meal |
| 1 can | cream corn |
| 1 can | evaporated milk |
| 8 oz | cheddar cheese |
| 2 | eggs |
Mix corn meal, oil, corn, milk, eggs in a bowl.
In large skillet pour 1/2 of corn meal mixture.
Put a layer of meat, onion and cheese on top
Pour remaining corn meal mixture over the top
Bake for 45 to 50 minutes on 350 degrees
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