MEXICAN CORNBREAD

Mexican Cornbread
By Raphaella Leverett and Kellie Sorge
Servings : 8

1 pound ground beef
1/2 onion
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
1 pound cheddar cheese -- sharp, grated
2 cups corn kernels -- drained
2 jalapenos -- chopped
2 boxes cornbread mix -- Jiffy
2 eggs
2/3 cup milk

Brown ground beef and drain. Prepare cornbread mix per instructions on package using eggs and milk. Add other ingredients. Bake 45 minutes at 350.