1 lb. ground beef
1 tbsp. cornstarch
1 tbsp. dried minced onion
1 or 2 tsp. chili powder
1/2 tsp. garlic salt
1 (16 oz.) can tomatoes, cut up
1 (4 oz.) can diced green chili peppers, drained
3/4 c. all-purpose flour
3/4 c. cornmeal
2 tsp. baking powder
2 beaten eggs
1 (8 3/4 oz.) can cream style corn
1/2 c. milk
3 tbsp. cooking oil
1 c. shredded Cheddar cheese

In a skillet brown meat. Drain fat. Stir in cornstarch, onion, chili powder and garlic salt. Stir in undrained tomatoes and chili peppers. Cook and stir until thickened and bubbly.

Combine flour, cornmeal and baking powder. Combine eggs, corn, milk and cooking oil; stir into dry ingredients. Add cheese. Stir just until moistened.

Spread half of the batter into a greased 9 x 9 x 2 inch baking pan. Spoon meat mixture atop. Top with remaining batter. Bake in a 375 degree oven for 30 minutes or until golden brown. Let stand 5 minutes before cutting into squares.