Directions:

Preheat oven to 350 degrees F

Spray bottom and sides of a 2- quart casserole dish with nonstick cooking spray.

In a medium bowl, stir together cornmeal and cold water. Bring 2 cups water to a boil in a 4 quart sauce pan; add 1/2 teaspoon salt to boiling water. Add cornmeal mixture, stirring constantly and bring to a full boil. Partially cover pan; reduce heat and cook slowly for 7 minutes, stirring often. Pour cornmeal mixture into prepared casserole lining bottom and sides.

Cook beef and onion in saute pan until beef is browned and crumbly and onion is tender; drain. Stir in flour, remaining salt and chili powder. Add drained tomatoes, tomato sauce and corn and stir to combine. Spoon into cornmeal-lined casserole. Bake for 40 to 45 minutes or until hot and bubbly.