1 1/2 lbs. lean ground beef
Vegetable oil
1 med. onion, chopped
Sm. green pepper, chopped
1 tbsp. flour
15 oz. can tomato sauce
1 tsp. chili powder
1 tsp. salt
1/8 tsp. pepper
1 c. diced sharp Cheddar cheese (4 oz.)
Cornbread Topping (recipe below)

1. Brown meat in lightly oiled heavy 10 inch skillet with heat-proof handle, 5 minutes. Add onion and pepper, cook 10 minutes, stirring occasionally. Blend in flour, chili powder, salt, pepper and tomato sauce. Cook, stirring often, 3 minutes. Cool 10 minutes.

2. Preheat oven to 400 degrees.

3. Mix cheese into skillet, smooth top. Brush skillet sides above meat lightly with oil. Spoon cornbread topping over meat, smooth.

4. Bake in preheated oven for 30 minutes or until cornbread feels firm and is lightly browned on top. Remove skillet from oven; cool 10 minutes.

5. Loosen around edges with a thin spatula; invert onto a round platter. Garnish with tomato slices and chopped green onion if you wish. To serve, cut into wedges. Serves 6.

CORNBREAD TOPPING:

Combine 2 cups yellow cornmeal, 1 tbsp. sugar, 1/2 tsp. salt and 1/2 tsp. baking soda in a bowl. Stir to mix well. Beat together 1 1/2 cups buttermilk, 2 eggs and 3 tbsp. melted butter in a small bowl. Make a well in the center of dry ingredients; pour in buttermilk mixture all at once. Beat lightly, just enough to mix.