1 1/2 lb. ground beef
1/2 c. chopped onion
2 tbsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 (16 oz.) (2 c.) whole kernel corn, drained
1 (16 oz.) can tomatoes

TOPPING:

3/4 c. corn meal
1/2 c. all purpose flour (not self-rising)
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. buttermilk
2 tbsp. oil
1 egg, slightly beaten

Heat oven to 425 degrees. In 10 to 12 inch ovenproof skillet brown ground beef and onion. Drain. Add remaining ingredients, except topping ingredients. Simmer while preparing topping. In medium bowl, combine corn meal, flour, baking powder, salt and soda; stir to blend.

Combine buttermilk, oil and egg. Add to flour mixture. Stir just until dry ingredients are moistened. Spoon topping over hot ground beef mixture. Bake at 425 degrees for 20 to 25 minutes, or until deep golden brown.