Chili Cornbread

1 cup plus 3 Tablespoons cornmeal, divided
1/2 teaspoon salt
1/2 teaspoon baking soda
4 eggs
1 can creamed corn
1 cup milk (can sub rice milk for dairy free)
2 Tablespoons canola oil
2 pounds ground beef, cooked and drained
2 cups shredded Mexi blend cheese or cheddar (leave out for dairy free)
1 - 4 oz can green chilies (you may want 2 cans instead of 1)
2 - 3 Tablespoons grated onion

Sprinkle 9"x 13" baking dish with 1 tablespoon of corn meal.  Set aside.

Mix together beef, chilies, and grated onion until well combined.  If you don't you will have hot and spicy parts! Feel free to add you favorite flavors here like cumin, garlic, pepper, etc. The next time I plan to make it more like chili with beans, tomato sauce etc.

In medium bowl add eggs, corn, milk, and oil.

 Combine.

Add pre-mixed dry ingredients (cornmeal 1 c plus 2 T) baking soda, and salt.  Stir just until combined.

 Pour 1/2 of the corn mixture into pan.  It will be quite runny.

 Add all of your beef mixture.

Top with cheese (I only used 1 cup here.)

 Add remaining corn mixture pushing down on beef to cover.  I think coverage would be better if you only used 1 pound of beef but we wanted more meat to make it a main dish.

 Bake at 350 degrees for 45-50 minutes or unti golden brown and not jiggly. Let set for 5-10 minutes before cutting.

Serve with a dollop of sour cream and chopped tomatoes or you could top with salsa.