1 (24 oz.) can beef stew
1 egg
2 tbsp. oil
1/4 c. milk
1 c. self-rising cornmeal
1/2 c. shredded sharp Cheddar cheese
2 tbsp. chopped green onion or 2 tbsp. chopped bell pepper

Preheat oven to 425 degrees. Empty beef stew into a shallow two quart baking dish.

In mixing bowl, beat egg. Add oil, milk and cornmeal. Mix thoroughly. Stir in cheese and green onions or pepper. Pour batter over stew. Bake 30-35 minutes or until golden brown.

Note: For a thinner cornbread topping, use a 40 ounce can of beef stew. For South of the Border Stew and Corn Bread Bake, add 1/2 tsp. chili powder to cornmeal batter.