1 lb. ground beef
1 c. chopped onion
1 can tomato soup
1 c. water
1/4 tsp. pepper
1 tsp. salt
1 tbsp. chili powder
1 c. drained whole corn
1/2 c. chopped green pepper
3/4 c. cornmeal
1 tbsp. sugar
1 1/2 tsp. baking soda
1 tbsp. flour
1/2 tsp. salt
1 egg, beaten
1/3 c. milk
1 tbsp. cooking oil

Brown beef and onion in skillet. When meat is lightly brown and onion is translucent add tomato soup, water, pepper, salt, chili powder, corn, and green pepper. Simmer 15 minutes. Meanwhile, sift and mix together cornmeal, sugar, baking soda, flour, and salt. Moisten with egg and milk. Mix lightly and fold in 1 tablespoon cooking oil.

Place meat mixture in a greased 2 quart casserole and cover with cornbread topping. Top topping will disappear into meat mixture, but will rise during baking and form a layer of cornbread. Place in oven at 425 degrees for 20-25 minutes.