Chili Con Carne Pie

Serves 6

1/2 C chopped onion 3/4 C. cornmeal
1 clove garlic, minced 1/4 C. flour
1 1/2 pounds ground beef 1/2 t salt
1 8 oz can tomato sauce 1 1/2 t baking powder
1 20 oz can kidney beans, drained 1 egg
1 T. chili powder 1/4 C. vegetable oil
1 t. salt 1 T chopped parsley

Spray a 2 quart baking dish with cooking spray and set aside.

Cook onion, garlic, and beef until beef is well browned. Drain excess fat if desired. Stir in tomato sauce, beans, chili powder, and salt. Simmer about 10 minutes, stirring occasionally.

Sift together cornmeal, flour, salt, and baking powder. Add egg, oil, and parsley. Mix until blended but don't overmix.

Place meat mixture in baking dish and pour cornbread mix over top of meat, making sure cornbread touches the edges of the baking dish. (this is to make sure the meat juices don't come up over the top of the bread)

Bake at 425 about 15 to 18 minutes until cornbread is done.