Cornbread Pie

Preheat oven 350 degrees.

In a large iron skillet, brown 1 pound of lean ground beef and 1 large chopped onion.
Add 1 can of condensed tomato soup, 2 cups of water, 1 teaspoon of black pepper, 1/2 teaspoon of cayenne pepper, 1 teaspoon of paprika, 1/2 teaspoon of cumin, 1/2 cup of chopped green peppers, 1 cup of whole kernel corn, drained, and salt to taste.

Combine 3/4 cup of corn meal, 1 tablespoon of sugar, 2 tablespoons of flour, 1/2 teaspoon of salt, 1 1/2 teaspoons of baking powder, 1 beaten egg, 3/4 cup of buttermilk (add more to make a thinner batter), and 1
tablespoon of vegetable oil.

Pour the cornbread mixture to over the simmering ingredients in the skillet.
The cornbread batter may disappear into the meat mixture but it will rise during baking and form a layer of cornbread.
Bake for 20 or 30 minutes or until the cornbread is lightly browned.