Mexican Cornbread - cooking recipe

Ingredients

2 pkg. Martha White cornbread
1 lb. ground meat or turkey, cooked and drained
8 oz. grated Cheddar cheese
1 small can green chilies
1 onion, chopped small
1 large can creamed corn

Preparation

Preheat oven to 375\u00b0.
Use large cast iron skillet.
Put small amount of oil in bottom of pan.
Place in oven while you mix ingredients.
Mix cornbread according to package directions; add 1 can creamed corn.
When iron skillet is hot, remove from oven. Pour 1/2 mixture in bottom of pan.
Layer meat, onion, chilies and cheese.
Pour remaining batter on top to cover.
Bake 45 to 55 minutes or until brown and firm.
Cool slightly before cutting in pie wedges.
Great as a meal with a salad.