Jalapeño Cornbread

UTENSILS:  1 small mixing bowl, 1 medium mixing bowl, electric skillet

INGREDIENTS:

1 lb Lean Ground Beef
1 pkg Breakfast Sausage
2 Cans Mexicorn (drained)
1 Cup Buttermilk
4 Large Eggs
2, Boxes Jiffy Cornbread Mix
1 Medium bar Mexican Velveeta, cubed
1 onion (chopped)
Non-Stick Cooking Spray


INSTRUCTIONS:

TO START: Heat Skillet on 350. When heated, add the onion and saute for 5-7 minutes. Add the ground beef and sausage and stir. Cover and cook until water bubbles around the edges. Uncover and continue to saute the mixture until the meat is mostly done. Remove from the pan and drain off any excess grease. 

MEANWHILE: Mix the Cornbread mix, buttermilk and eggs until well combined. Mix the meat, cheese, and corn.

TO FINISH: Spray the pan with non-stick spray. Add the beef mixture to the pan. Pour over the mixed cornbread. Cover and cook on 350 until water bubbles around the edges. Reduce temperature to simmer and allow to cook for 12-15 minutes or until cornbread is cooked through. For best results, unplug and allow to stand covered for 10-15 minutes to firm up.