Preheat oven to 425 degrees. Saute in lightly greased skillet: 1 chopped onion

When meat is lightly browned and onions are transparent add: 1 c. water or stock 1/4 tsp. pepper 1 tsp. salt 1 tsp. chili powder 1 c. drained whole kernel corn 1/2 c. chopped green peppers (seeds & fiber removed)

Simmer for 15 minutes. Let this meat mixture warm in the oven while you make the cornbread.

Sift and mix together: 1 tbsp. flour 1 tbsp. sugar 1/2 tsp. salt 1/2 tsp. baking powder

Moisten with: 1/3 c. milk

Mix lightly and fold in:

Place meat mixture in a greased 2 quart casserole and cover with grated Cheddar cheese (approximately 12 ounces, more or less to taste). Cover with the cornbread topping. The topping will disappear into the meat and cheese mixture, but will rise during baking and form a good layer of cornbread. Place in preheated oven for about 20-25 minutes or until cornbread is brown.