1 lb. ground beef
1/2 c. chopped onion
1/3 c. chopped celery
1 (16 oz.) can tomatoes, undrained
1 (12 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
1 tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1/4 c. all-purpose flour
1 1/2 tsp. baking powder
3/4 c. cornmeal
1 egg, beaten
1/2 c. milk

Brown beef, onion, celery in skillet; drain. Add tomatoes, corn, tomato sauce, chili powder, salt, pepper; simmer 10 minutes.

Sift flour, baking powder and 1/2 teaspoon salt into bowl. Mix in cornmeal, stir in egg, milk and 2 tablespoons oil. Mix only until dry ingredients are moistened. Spoon hot meat mixture into 2-quart casserole. Top with corn bread topping. Bake uncovered at 425 degrees for 15 minutes.