Chili Cornbread Bake - cooking recipe

Ingredients

CHILI
1 lb ground beef
1 cup onion (chopped)
1/2 cup green pepper (chopped, I often add more)
1 garlic clove (minced)
1 (16 ounce) can red kidney beans (rinsed and drained)
1 (8 ounce) can tomato sauce
1 (35 g) package taco seasoning mix (package size likely varies from brand to brand)
CORN BREAD
1 cup flour
1 cup yellow cornmeal
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 (8 ounce) can creamed corn
1/2 cup milk
1 egg
1 cup shredded cheddar cheese

Preparation

Preheat oven to 350 - grease a 2 quart casserole.
In large pan over medium heat cook ground beef, onions, pepper and garlic until meat is browned - drain.
Stir in beans, tomato sauce and taco seasoning; reduce heat and simmer 10 minutes.
In medium bowl: combine flour, cornmeal, sugar, baking powder and salt; mix well.
In small bowl: combine corn, milk and egg - beat well and add to dry ingredients.
Spoon half of the cornbread mixture into greased casserole; sprinkle with half the cheese.
Spoon chili over cheese; sprinkle with remaining half of the cheese.
Spoon remaining corn bread mixture evenly over the cheese spreading gently to cover.
Bake at 350 for 30 to 40 minutes or until top is golden brown.