Mexican Cornbread Casserole
1 pound ground beef  
1 package dry taco seasoning mix
1 cup water 
1 cup sweet corn  
1 package Jiffy® Corn Muffin Mix
2 teaspoons chili powder
1 teaspoon salt 
1 egg 
1/3 cup milk 
1 cup cheddar cheese, shredded

Brown beef, stir in taco seasoning and water. Simmer for 10 minutes. Add corn and simmer until liquid is reduced. Divide mixture in half; freezing part for later use.

In a small bowl, mix muffin mix, chili powder and salt. Add egg, milk and 1/2 cup cheese. Blend until moistened. Spread into an greased 8-inch cast iron skillet or cake pan. Spoon on remaining meat mixture and sprinkle with remaining cheese.

Bake at 400°F for 20-25 minutes.