Chili Cornbread Bake

Here's a great variation on the usual chili dish. It's great because it combines the chili and a delicious cornbread, all in one dish!

Chili
1 lb ground beef
1 cup onions, chopped
1/2 cup green pepper, chopped
1 garlic clove, minced
1 (15 oz) can red kidney beans, drained & rinsed
1 (8 oz) can tomato sauce
1 pkg taco seasoning mix

Cornbread
1 cup all-purpose flour
1 cup yellow cornmeal
2 tbsp sugar
3 tsp baking powder
1/2 tsp salt
1 (10 oz) can cream style corn
1/2 cup milk
1 egg
1 cup shredded cheese

Preheat oven to 350 degrees F. While oven is heating, brown ground beef, onion, green pepper and garlic over medium-high heat. Stir in the kidney beans, tomato sauce and taco seasoning mix. Reduce heat, simmer 10 minutes.

Meanwhile, in a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt. In a small bowl, combine the creamed corn, milk and egg; beat well. Add to dry ingredients and stir just until moistened.

Grease a 2 quart casserole dish. Spoon 1/2 the cornbread mixture into the greased casserole; sprinkle with 1/2 the cheese. Spoon the chili mixture over the cheese; sprinkle with remaining cheese. Spoon the remaining cornbread mixture over the cheese and spread gently to cover.

Bake at 350 degrees F for 30-40 minutes or until top is golden brown. Let stand 5 minutes before serving.