1. In a large skillet, cook the ground beef, chili powder and cumin until meat is brown. Drain off fat. Stir corn and the 1/4 cup salsa into the meat.
2. Meanwhile, in a medium bowl stir together the cornmeal, flour, sugar, baking powder, and 1/2 teaspoon salt. In a small bowl combine the eggs, milk, and oil; add to the flour mixture, stirring just until moistened.
3. Spray a 2-quart rectangular baking dish with nonstick coating. Spread half of the cornmeal mixture in dish. Spoon meat mixture over the batter and sprinkle half the cheese over the meat. Spoon remaining cornmeal mixture over cheese, spread to cover the meat and cheese. Bake, uncovered in a 375 degree oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Sprinkle with the remaining cheese. Let stand 5 minutes. Serve with the heated salsa. If desired, garnish with the cilantro and pepper slices. Makes 6 servings.
335 calories, 14 g total fat (4 g saturated fat), 108 mg cholesterol, 512 mg sodium, 35 g carbohydrates, 1g fiber, 18 g protein
2 starch, 2 lean meat, 1 fat