Beef - Cornbread Casserole

• 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

1. Preheat oven to 375u0b0F/190u0b0C.
2. Brown meat with"Hot Shot" seasoning, breaking it apart; drain.
3. Add onion, garlic and chili powder; saute until onion is translucent.
4. Mix in cornstarch and then add tomatoes; let simmer on low while assembling the cornbread.
5. 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.
6. Stir in cheese.
7. Pour meat into a 13x9 inch (3L oblong) casserole dish; spread batter evenly over meat and sprinkle with a bit more cheese.
8. Bake for 45 minutes or until bread is done and golden brown.

ground beef, black pepper, onion, garlic, chili powder, tomatoes, cornstarch, topping, flour, cornmeal, baking powder, eggs, milk, vegetable oil, corn, cheddar cheese

Taken from www.food.com/recipe/beef-cornbread-casserole-105874 (may not work)