Beefy Cornbread Casserole
"To stretch our grocery budget, we eat a lot of soups and pots of beans. This satisfying Mexican cornbread always livens up the meal. Like many of my recipes, this one came from a church cookbook. — Patty Boling, Seymour, Tennessee..."
INGREDIENTS
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1 pound ground beef
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1 small onion, chopped
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2 to 3 jalapeno peppers, seeded and chopped
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2 packages (8-1/2 ounces) cornbread/muffin mix
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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1 can (14-3/4 ounces) cream-style corn
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1 cup whole milk
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1/2 cup canola oil
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2 large eggs, beaten
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3 cups shredded cheddar cheese, divided
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