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

CORN BREAD TOPPING:

3/4 c. corn meal
1 tbsp. flour
1 tbsp. sugar
1/2 tsp. salt
1 1/2 tsp. baking powder
1 beaten egg
1/3 c. milk
1 tbsp. melted shortening

Pan fry ground beef and onion in skillet until lightly brown. Drain off excess grease. Add tomato soup, water, seasonings, corn and green pepper. Simmer 15 minutes.

For Topping: Sift together the dry ingredients. Add beaten egg and milk, stirring lightly until combined. Fold in melted shortening.

Place meat mixture in greased baking dish (2 quart size). Cover with corn bread topping. Bake in hot oven, 425 degrees for 20-25 minutes until bread is browned.

Note: A can of cream style corn maybe substituted for the whole kernel corn.