1 lb. lean ground beef
1/4 c. chopped onion
1 c. diced celery
1 clove minced garlic
1 (12 oz.0 can whole tomatoes
3/4 c. cornmeal
1 (1 lb.) can whole kernel corn
1 tbsp. chili powder
1 tsp. Worcestershire sauce
Salt to taste
1/3 c. grated cheddar cheese

Crumble beef into heated skillet. Cook over moderate heat until meat loses red color. Add onion, celery and garlic during about the last 5 minutes cooking time. Drain off grease, drain tomatoes. Reserve 3/4 cup of tomato juice and mix it with cornmeal. Cut tomatoes into small pieces. Add cornmeal mixture. Cook over low heat, stirring constantly, 5 minutes.

Add corn and its liquid, chili powder, Worcestershire sauce, salt and meat mixture. Mix well. Spoon mixture into 2-quart casserole. Sprinkle top with cheese. Bake, uncovered, in oven preheated to 375 degrees for 30 minutes.