3 lbs. ground beef (can be supplemented with sausage)
1 diced med. onion
2 (15 oz.) cans peeled tomatoes
2 (17 oz.) cans whole kernel corn
1 tbsp. chili powder
2 boxes cornbread mix (Washington or Jiffy)
1 (8 oz.) bag grated cheddar cheese (more as desired)

1. Brown ground beef and onion and season to suit your taste, then drain the fat.

2. Drain the water from the corn.

3. In a separate pot mix: tomatoes, corn and chili powder.

4. Bring the mixture to a boil and then let simmer for 3 minutes. (Longer for more flavor.)

5. Add the ground beef to the tomato and corn mixture, stir and set aside.

6. Make cornbread batter by following the directions on the box. Try not to make it too thin, as it needs to be thick enough to stay on top of the ground beef, tomato, corn mixture. NOTE: Adding 1 tablespoon of vegetable oil to the batter will make cornbread more moist. Also add 1 tablespoon sugar.

7. Spray baking dish or pan with Pam.

8. Pour ground beef, tomato, corn mixture into baking dish or pan.

9. Cover ground beef, tomato, corn mixture with cornbread batter.

10. Sprinkle cheddar cheese over cornbread batter.

11. Bake at 350 degrees until cornbread is ready, approximately 30 minutes.