Corn Bread Tamale Pie

2 Pounds lean ground beef
1 Chopped onion
2 Cans of cream of tomato soup
1 Cup of water
1/4 Teaspoon pepper
1 Teaspoon salt
1 Tablespoon chili powder
1 Cup drained whole kernel corn
1 1/2 Cup cornmeal
2 Tablespoons flour
2 Tablespoons sugar
1 Teaspoon salt
3 Teaspoons double acting baking powder
2 Egg, beaten
2/3 Cup nonfat milk
2 Tablespoon vegetable oil
1. Sauté in ground beef and onion in a skillet.
2. When the meat is highly browned and the onion is translucent, drain.
3. Add tomato soup, water, pepper, salt, chili powder, corn, and green pepper.
4. Simmer for 15 minutes.
5. Preheat oven to 425 degrees.
6. Meanwhile, sift and mix together cornmeal, flour, sugar, salt, and baking powder.
7. Moisten with egg, milk, and oil.
8. Place meat mixture in a non stick vegetable sprayed casserole dish and cover with the corn bread topping.
9. The topping will disappear into the meat mixture, but will rise during baking. and form a layer of corn bread.
10. Bake about 20 to 25 minutes or until cornbread is brown and internal temperature has reached 165 degree F..
Serves 8.