1 lb. ground beef
1 lg. onion, chopped
1 can tomato soup
2 c. water
1/2 c. green pepper, chopped
1 tsp. salt
3/4 tsp. pepper
1 tbsp. chili powder
1 c. whole kernel corn, drained

CORNBREAD TOPPING:

3/4 c. corn meal
1 tbsp. sugar
1 1/2 tsp. baking powder
1 tbsp. flour
1/2 tsp. salt

Brown beef and onion in a large skillet, add soup and water, seasonings, corn and peppers. Mix well and allow to simmer 15 minutes. Then fill a greased casserole 3/4 full, leaving room for cornbread topping.

CORNBREAD TOPPING DIRECTIONS: Sift together dry ingredients and add 1/2 cup milk and 1 egg. Stir and fold in 1 tablespoon melted fat or salad oil. Cover top of meat mixture with topping and bake at 350 degrees 18 or 20 minutes. The topping will sink to the bottom, but will rise during the baking. If self-rising flour is used, omit salt and 1 teaspoon of baking powder.