1lb of ground beef

2 boxes of Jiffy cornbread mix

2 eggs

2/3 cup of heavy whipping cream

1 can of Rotel (10 oz can)

1 can of sweet cream of corn (14.5 oz can)

1 8 oz block of PepperJack cheese

1 8 oz Colby and Monterey Jack cheese

1 small onion diced finely

1 teaspoon of garlic powder

1 teaspoon of onion powder

Salt/Pepper to taste

Jalapeño (optional)

Mix both boxes of cornbread, 2 eggs, & cream together.

Start browning your ground beef and season it with garlic powder, onion powder, salt, & pepper.

While your ground beef is cooking down, mix in your rotel, corn, 6 oz of both cheeses, & onion into the cornbread mix.

Drain the grease off of your meat if there is any and mix into your cornbread mixture.

Butter or use cooking spray on your pan. I used a 9×9 pan but definitely recommend a 9×12 pan.

Pour the mixture in your pan and top with the list 2 oz of each cheese on top. You can finely dice jalapeños and add to the mixture prior to pouring it into the pan or top thinly sliced jalapeños on top like I did.

Cook at 350° for 45 minutes.