Ingredients
  • 1 1/2  pounds 
    lean ground beef
  • 1   cup 
    chopped onion (1 large)
  • 1  10 3/4 ounce can 
    condensed tomato soup
  • 1  8  ounce can 
    tomato sauce
  • 3/4  cup 
    frozen whole kernel corn
  • 1/2  cup 
    chopped pitted ripe olives
  • 2   tablespoons 
    chili powder
  • 1/2  teaspoon 
    ground black pepper
  • 3/4  cup 
    yellow cornmeal
  • 1/2  cup 
    all-purpose flour
  • 1   teaspoon 
    baking powder
  • 1/2  teaspoon 
    baking soda
  • 1/2  teaspoon 
    salt
  • 1   
    egg
  • 1   cup 
    buttermilk
  • 2   tablespoons 
    vegetable oil
  • 1/2  cup 
    shredded cheddar cheese (2 ounces) (optional)
Directions
1.
Preheat oven to 425 degrees F. In a large skillet, cook ground beef and onion over medium heat until meat is brown and onion is tender; drain off fat. Stir in soup, tomato sauce, corn, olives, chili powder, and pepper. Bring just to boiling. Transfer to an ungreased 2-quart square baking dish; set aside.
2.
In a medium bowl, combine cornmeal, flour, baking powder, baking soda, and salt. In a small bowl, whisk together egg, buttermilk, and oil. Add to cornmeal mixture; stir just until batter is smooth. If desired, fold in cheese. Spread over hot meat mixture in baking dish.
3.
Bake, uncovered, for 20 to 25 minutes or until golden. Makes 6 to 8 servings.
Nutrition information
Per Serving: cal. (kcal) 534, Fat, total (g) 30, chol. (mg) 119, sat. fat (g) 10, carb. (g) 40, fiber (g) 4, pro. (g) 27, sodium (mg) 1138, Percent Daily Values are based on a 2,000 calorie diet
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