Beefed Up Cornbread - cooking recipe

Ingredients

1 envelope Mexican cornbread mix
1 egg
2/3 c. milk
1 can creamed corn
1/2 lb. ground beef, sausage, ground venison or any combination
1 handful (about 1 c.) frozen chopped onions (about 1/2 pkg.)
1 handful frozen chopped bell peppers *
2 c. shredded Cheddar cheese (Kroger's sharp works well and it comes in 2 c. pkg.)

Preparation

Make cornbread per package directions.
That's where the egg and milk come in.
You can also use your own cornbread recipe if you want to work that hard.
Add 1 seeded jalapeno pepper to your own cornbread.
Add corn; mix thoroughly.
Put half the batter in a large greased skillet or lasagne pan and spread it on the bottom. Spread the crumbled cooked meat over the cornbread mixture.
Spread both the onions and peppers into the pan.
(If you have any leftover peas, carrots or green beans, add them also.
I don't recommend adding leftover corn, that's a bit much!)
Spread the shredded cheese over the concoction in the pan.
Pour the rest of the cornbread batter on the top.
Bake at 350\u00b0 for 55 minutes. Enjoy!