Mexican Cornbread with a Twist

Mexican Cornbread with a Twist 1 1/2 lbs of ground beef, cooked and drained 1 onion chopped 2 or 3 jalepones chopped (I skip this in the kids pan or use green chilis) 16 oz of Mozerella cheese, shredded 16 oz of Cheddar cheese, shredded 2 boxes of jiffy cornbread (mixed according to directions) 1/2 cup of bacon grease or oil 1 can of cream style corn 1 can of whole kernal corn, drained Mix jiffy mix up in bowl, pour bacon grease, cream style corn and whole kernal corn in bowl. Stir well and let it sit a few minutes. Get a 9x13 pan out and turn oven on to 400 degrees. Chop your onions and peppers. Cook your hamburger meat. Now pour just enough cornbread mix in bottom of pan to cover the bottom. Then cover the bottom with the cheddar cheese, use the whole package (trust me you'll be glad you did). Next add the hamburger meat, then the onions and jalepones. Add the whole package of mozerella cheese on top of that. Now pour the rest of the cornbread mix on top and spread it out. Put it in the oven for 1 hour. When you take it out let it sit for about 5 minutes before cutting it. And yum you have a bundle of cheese and good tasting food. I usually make two pans, one with jalepones for Jerry and I and one with green chili peppers for the kids. When I do the green chili peppers I just mix it in with the cornbread mix instead of trying to spread them out. If you try it I hope you enjoy it. Leftovers the next day or so are really good heated up for about a minute and a half in the microwave or a little longer in the oven. Wish I had taken a picture.