"Hot" Mexican Cornbread

Directions

1. 1
   Preheat oven to 400°.
2. 2
   Brown and drain ground chuck, then add the salt and pepper seasoning along with chopped onion.
3. 3
   Cook slowly until ground beef and onion have cooked through.
4. 4
   Pour Crisco in a 13 x 9-inch cake pan and heat.
5. 5
   When Crisco is hot, pour about half into cornbread batter and mix, then pour about 1/2 of batter into pan.
6. 6
   Add your ground chuck and seasonings, then add your drained Mexican corn.
7. 7
   Slice Velveeta cheese to cover mixture, then add remaining cornbread batter.
8. 8
   Cook until golden brown. Allow to cool; cut into squares.