1 c. yellow cornmeal
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 beaten eggs
1 (17 oz.) can cream corn
2 c. shredded cheddar cheese
1/2 c. onion
1 (4 oz.) can green chili peppers, drained and chopped
1/2 of 8 oz. can (1/2 c.) tomato sauce
1 lb. ground beef
1 (16 oz.) can red kidney bans, drained
2 tsp. chili powder
1/4 tsp. garlic powder

In a bowl, stir 1 cup cornmeal, baking soda, and salt; stir in milk, eggs, and corn. Stir in cheese, chili peppers, and onion; mix until blended.

In a large skillet brown ground beef and drain. Stir in kidney beans, tomato sauce, chili powder, and garlic powder. Heat through.

Grease and sprinkle a thin layer of cornmeal over bottom of a 12 x 7 1/2 x 2-inch baking dish. Turn half of batter into dish. Cover with meat and bean mixture and top with remaining cornmeal batter.

Bake at 350 degrees about 45 minutes or until topping is done. Serve immediately. If desired, top with a dollop of sour cream on each servings. Makes 6 servings.