1 1/2 lb. ground pork
1 med. onion, chopped
1 1/2 tsp. chili powder
1 tsp. salt
1 (16 oz.) can tomatoes
1 (15 oz.) can pinto beans
1 (16 oz.) can tomato sauce
1/2 c. raisins
1 tsp. sugar
1/4 c. shredded cheddar cheese

Lightly brown pork and onion in large frying pan drain. Sprinkle chili powder and salt over meat. Add tomatoes, pinto beans, tomato sauce, raisins and sugar. Cook slowly 20 minutes. Stir often. Prepare topping while cooking meat mixture. Stir cheese into hot meat. Turn into 2-quart casserole. Drop topping by tablespoons on top of meat mixture to make 6 biscuits.

Bake at 425°F for 15 minutes.

CORNMEAL TOPPING:

1 c. cornmeal
2 tbsp. flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 c. milk
1 egg, beaten
2 tbsp. melted Crisco

Combine cornmeal, flour, sugar, baking powder, and salt. Stir in milk, eggs, Crisco.