¼ c. oil

2 c. cornmeal

½ c. AP flour

1 ½ c. milk

1 can cream style corn

1 can whole kernel corn, well drained

2 eggs, beaten

2 T. baking powder

1 lb. ground meat, browned and drained (alternative 2 c. cooked, drained black or pinto beans)

2 c. grated cheese

canned or jarred jalapenos, to taste

Put oil in cast iron skillet and place in cold oven. Heat oven to 375°F.

Mix the next seven ingredients in a large mixing bowl. Allow it to stand and rise while the oven heats.

Pour half of the cornbread mixture into the hot skillet. Top with ground beef, cheese, and peppers. Cover with the second half of the cornbread mixture.

Cook for 35-45 minutes until set and the top is golden brown.

Serve with sour cream, guacamole, or salsa, if desired.

*Pizza-style - replace ground meat with browned and drained sausage and/or pepperoni. I like to partially precook the pepperoni to get a little of the grease out. Use mozzarella for the cheese, or a mix of cheeses. Add bell peppers and onions, or other pizza toppings, as desired. Serve with warmed pizza sauce for dipping/topping.