1 & ½ cups of corn meal

½ cup of flour

¼ cup sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

¾ cup of milk

1 can (15 oz) creamed corn

1 small can (4 oz) diced green chiles

2 Tbsp vegetable oil

1 egg                   

1 lb ground beef

1 small onion, chopped

8 oz. sharp cheddar or Monterey Jack cheese, shredded

Cumin, garlic, and chili powder to taste

Heat oven to 400F.  Brown the meat in a frying pan along with chopped onions and green chiles.  Meanwhile, mix the corn meal, flour, sugar, baking powder, baking soda, and salt in a large bowl.  Add the milk, egg, corn, and vegetable oil to the dry mix and stir until well-incorporated.  Lightly grease the skillet, then pour roughly one-third of the batter into it making sure the bottom is completely covered.  Spoon the meat mixture evenly over the batter, followed by the cheese.  Pour the remaining batter over the meat and cheese taking care to cover all of it.  Bake in the oven approximately 30 minutes or until the top of the cornbread begins to get medium brown.  Let rest for 10 minutes, then slice and serve with sour cream and picante sauce if desired.  Pair it with nice Argentinean Malbec or Spanish Crianza.  Serves 8.