Beef - Cornbread Casserole - cooking recipe

Ingredients

2 lbs ground beef
2 teaspoons mccormick hot shot seasoning (OR 1 tsp black pepper and 1 tsp red pepper , cayenne)
1 medium onion, diced
2 cloves garlic, minced
3 teaspoons chili powder
20 ounces rotel diced tomatoes with mild green chilies, with juice
3 tablespoons cornstarch
Topping
1 cup flour
1 cup cornmeal
2 teaspoons baking powder
2 eggs
1/2 cup milk
3 tablespoons vegetable oil
14 ounces creamed corn
2 cups cheddar cheese, shredded

Preparation

Preheat oven to 375\u00b0F/190\u00b0C.
Brown meat with\"Hot Shot\" seasoning, breaking it apart; drain.
Add onion, garlic and chili powder; saute until onion is translucent.
Mix in cornstarch and then add tomatoes; let simmer on low while assembling the cornbread.
Stir together the flour, cornmeal and baking powder; in a seperate bowl whisk the eggs, milk, oil and corn then stir into flour mix until well blended.
Stir in cheese.
Pour meat into a 13x9 inch (3L oblong) casserole dish; spread batter evenly over meat and sprinkle with a bit more cheese.
Bake for 45 minutes or until bread is done and golden brown.