Mexican Venison Cornbread - cooking recipe

Ingredients

1 lb ground venison
1 large onion, chopped
1 1/2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon garlic salt
1 cup flour
1 cup yellow cornmeal
3 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 cup milk
1/4 cup soft margarine
2 -3 jalapeno peppers, diced & seeded
1 cup sharp cheddar cheese, grated
1 (11 ounce) can cream-style corn (No. 303)

Preparation

1. Brown meat & onion, then drain. Add chili powder, salt & garlic salt. Set aside. Mix remaining ingredients. Heat & grease 10\" cast iron skillet. Pour half of the cornbread batter into skillet. Cover with the meat mixture & then the remaining cornbread batter. Bake at 400 degrees for about 30 minutes.