"Hot" Mexican Cornbread

Preheat oven to 400°.

Brown and drain ground chuck, then add the salt and pepper seasoning along with chopped onion.

Cook slowly until ground beef and onion have cooked through.

Pour Crisco in a 13 x 9-inch cake pan and heat.

When Crisco is hot, pour about half into cornbread batter and mix, then pour about 1/2 of batter into pan.

Add your ground chuck and seasonings, then add your drained Mexican corn.

Slice Velveeta cheese to cover mixture, then add remaining cornbread batter.

Cook until golden brown. Allow to cool; cut into squares.