CORNBREAD SKILLET CASSEROLE

1 lb. lean ground beef
2 eggs, beaten
1 c. self-rising cornmeal
1 can (16 oz.) cream style corn
1 c. milk
1/4 c. vegetable oil
2 c. (8 oz.) shredded Cheddar cheese
1 lg. onion, chopped(optional)
2 to 4 jalapeno peppers, seeded and chopped

Crumble ground beef in a large skillet and brown evenly, drain. Stir eggs, cornmeal, cream style corn, milk and vegetable oil together. Pour 1/2 batter into greased 10 1/2 inch cast iron skillet or 10 inch deep dish pie plate. Top evenly with browned ground beef, followed by the cheese, onion and peppers. Pour remaining batter over the top.Bake in preheated 350 degree oven 45-55 minutes. Let stand 5 to 10 minutes before cutting into wedges to serve.
Makes 6 to 8 servings.