Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 Pounds lean ground beef
1 diced onion	Washed, peeled and diced
2 cup of low sodium tomato sauce
2 tablespoons sugar
1 teaspoon oregano
1 cup of water
1/4 teaspoon pepper
1 teaspoon salt
1 tablespoon chili powder
1 cup drained low sodium whole kernel corn
1 1/2 cup cornmeal
2 tablespoon flour
2 tablespoon sugar
1 teaspoon salt
3 teaspoons double acting baking powder
2 eggs, beaten
2/3 cup nonfat milk
2 tablespoon vegetable oil

Directions:

Steps:	Directions:	Critical Control Point / Quality Assurance
1	Sauté the ground beef and onion in a skillet.
2	When the meat is highly browned and the onion is translucent, drain.
3	Add tomato sauce, water, pepper, salt, chili powder, oregano, 2 tablespoons sugar, corn, and pepper.
4	Simmer for 15 minutes.
5	Preheat oven to 425 degrees.
6	Meanwhile, sift and mix together cornmeal, flour, 2 tablespoons sugar, salt, and baking powder.
7	Moisten with egg, milk, and oil.
8	Place meat mixture in a non stick vegetable sprayed baking dish and cover with the corn bread topping.
9	The topping will disappear into the meat mixture, but will rise during baking and to form a layer of corn bread.
10	Bake about 20 to 25 minutes or until cornbread is brown.	Cook until internal temperature reaches 165 F degrees for 15 seconds.