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1 lb. ground beef
1 medium onion, chopped
1 Tbsp. oil
1 (16 oz.) can pork and beans
1 (8 oz.) can tomatoes
1 Tbsp. chili powder
salt and pepper to taste

Corn Bread Topping:
1/2 c. yellow corn meal
1/2 c. flour
1 Tbsp. sugar
1/2 tsp. salt
2 tsp. baking powder
1 egg, beaten
1/2 c. milk
1 Tbsp. butter, melted

Brown meat and onion in the oil. Drain off excess fat.
Add beans and tomatoes; stir. Add chili powder, salt and
pepper to taste. Simmer slowly about 30 minutes.
For corn bread topping, mix corn meal, flour, sugar,
salt, baking powder, egg, milk and butter until smooth. Do not
overmix. Put meat mixture in 2 1/2 quart casserole dish; pour
corn bread topping over meat mixture. Bake at 425 degrees for 20
minutes, until corn bread is lightly browned. Serve hot.
Serves 6.

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