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

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

Meanwhile, in large skillet cook ground beef until browned; drain. Stir in kidney beans, tomato sauce, chili powder and garlic powder; cook until heated through.

Grease and sprinkle a thin layer of cornmeal over the bottom of a 12" x 7 1/2" x 2" baking dish. Turn half of the cornmeal batter into the dish. Cover with the meat-bean mixture and top with the remaining cornmeal batter. Bake in a 350 degree oven about 45 minutes or until topping is done. Serve immediately. If desired, garnish with hot cherry peppers and fresh cilantro.

Makes 6 servings.