1/2 c. chopped onion
1/3 c. chopped celery
1 tbsp. butter
1 lb. ground beef
1 (1 lb.) can tomatoes
1 (12 oz.) can whole kernel corn, drained
1 (8 oz.) can tomato sauce
1 tbsp. chili powder
1 tsp. salt
1/4 tsp. pepper

TOPPING:

3/4 c. cornmeal
1/4 c. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
1 egg
1/2 c. milk
2 tbsp. vegetable oil

Brown onion, celery and beef in butter in large skillet. Drain off grease. Stir in tomatoes, corn, tomato sauce, chili powder, salt and pepper. Simmer for 10 minutes, stirring occasionally. Pour into baking dish.

Make topping by mixing together cornmeal, flour, salt, baking powder, egg, milk and vegetable oil. Top casserole with cornmeal mixture. Bake in hot oven, 425 degrees, for 15 to 18 minutes or until topping is done.