For the Mexican Cornbread Ingredients:

• 1/2 lb ground beef
• 1/2 tsp ground cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp oregano
• 1/8 tsp black pepper
• pinch cayenne
• 1/8 cup water
• 1/2 onion, diced
• 1 red pepper, diced
• 1 can corn kernels, drained & rinsed
• 1/2 cup pickled jalapenos
• 1 cup cheddar, grated

Mix together the all the seasonings from the ground cumin to the cayenne. Cook the ground meat over medium high then drain on a plate lined with paper towels. Pour the drained meat back into the pan over low heat. Add the seasonings & water & cook for 2-3 minutes longer. Remove from heat & place in a large bowl. In another pan, heat tablespoon of canola oil over medium-high. Add the diced onion & cook until the onion is translucent, about 3-4 minutes. Add the onion, red pepper & corn kernels to the seasoned meat. Keep the cheese & jalapenos separate.

For the Jeon Batter:

• 2 Cups flour
• 1 1/2 tsp salt
• 2 Tbsp sugar
• 1 egg
• 1 1/2 Cups water
• Oil for cooking

Mix flour, sugar & salt together. Add the egg & water. Mix well & set aside.

For the Mexi-Jeon:

In a smaller, separate bowl, mix together 3/4 Cup of the batter with 1/4 Cup of the meat mixture. Add 2-3 Tbsp of the grated cheddar. Heat 2 Tbsp of oil in  a pan over medium-high heat. Pour the batter-meat mixture in the pan & sprinkle a few jalapenos on top. Cook until the edges begin to bubble & brown. Flip the pancake & cook for 3-4 minutes loner on the other side. Prepare each pancake like this.