Mexican CornBread

Mexican Cornbread:

Preheat oven to 450 degrees

1 1/2 pounds Ground chuck or beef
1 Can Cream Style Corn
1 Can Whole Kernel Corn, Drained
1/2 Cup Chopped, drained Jalapeno Peppers
1 Large Jar Mushrooms bits and pieces, drained
1 Large chopped onion (may add more onion if desired)
1 large jar primto pepper
1 to 1 1/2 cups shredded Cheddar Cheese

Place ground meat and opinions in a skillet and cook until meat is done, drain fat off meat and set aside.

Prepare 1 pan of corn bread, only make much thinner than usual for this recipe. Set aside.

Prepare a large baking pan by spraying sides and bottom with Pam and then pouring 1/3 cup of oil into pan, heat this in oven.

When oil is good and hot, sprinkle about 1/3 cup dry corn mean into bottom of pan and let spread over bottom well.

Pour a very thin layer of cornbread mixture into pan.

Layer the ground beef mixture over this,

then spread the whole kernel corn over this,

spread primto and peppers over this,

add mushrooms, add cheese, cream style corn and finally

add another layer of cornbread mixture.

Bake until it is starting to turn brown, then brush the top of bread well with melted butter or margarine and finish baking until a nice brown.

You now have dinner prepared.

Serve with salad if desired.