Mexican Beef Casserole

2 pounds ground beef
1 large onion — chopped
1 can cream corn
1/2 teaspoon salt
2 eggs — beaten
1/3 cup oil
1 package cheddar cheese 8 oz.
4 hot chili peppers
1 cup cornmeal
1 teaspoon soda
1 cup buttermilk
Brown beef; add onions, peppers and cheese. Sift together meal, salt
and soda. Combine sifted mixture with beaten eggs, buttermilk, oil and
corn. Pour half of the bread mixture in a deep greased skillet or
casserole dish. Add meat mixture and top with remaining bread mixture.
Bake at 350F for 45 minutes.
Note: This casserole is also good with chicken substituted for the
beef.