1 lb. ground beef
1 tbsp. cornstarch
1 tbsp. dried onion
1 tsp. chili powder
1/2 tsp. garlic salt
1 (16 oz.) can tomatoes
1 (4 oz.) can diced green chili peppers, drained
3/4 c. all-purpose flour
2/3 c. corn meal
2 tsp. baking powder
2 beaten eggs
1 (8 3/4 oz.) can creamed corn
1/2 c. milk
3 tbsp. cooking oil
1 c. shredded Cheddar cheese

Brown ground meat. Drain fat. Stir in next 4 ingredients then stir in undrained tomatoes and chili peppers. Cook and stir until thick and bubbly.

Combine flour, corn meal and baking powder. Combine eggs, corn, milk and oil. Stir into dry ingredients. Add cheese. Stir until moistened. Spread half of batter into a greased 9 x 9 x 2 inch pan. Spoon meat mixture over that. Top with remaining batter.

Bake at 375 degrees about 30 minutes or until golden brown. Let stand 5 minutes. Cut into squares. Serve with salsa if desired. Serves 6.