Ingredients:

• 1 1/2 kg – minced Mutton
• 2 eggs
• 1 can – Cream style Corn
• 1 cup – Milk
• 1/2 cup – vegetable oil
• 1 cup – cornmeal
• 3 tbsp – all-purpose flour
• 1 1/2 tsp – baking powder
• 4 cups – shredded cheddar cheese, divided
• 1 medium onion, chopped
• 4 jalapeno peppers, seeded and finely chopped
• 3/4 tsp – salt

Method:

1. In a skillet cook the mincemeat over a medium heat until meat is no longer pink; drain and set aside.
2. In a bowl beat eggs, corn, milk and oil.
3. Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well.
4. Pour half of the batter into a greased 13 inch x 9 inch x 2 inch baking dish.
5. Sprinkle with two cups of cheese; top with the minced meat, onion and jalapenos.
6. Sprinkle with remaining cheese and top with remaining batter.
7. Bake, uncovered, at 350 degrees F for 55-60 minutes or until a toothpick inserted into corn bread topping comes out clean.
8. Serve warm. Refrigerate any leftovers.