Hamburger Cornbread Casserole

This recipe is from my Healthy Cooking Magazine. We really like it. I did not have ranch style beans the second time I made it so just used white beans and added a few other things to it.

1 pound lean ground beef
1 small onion, chopped
1 can ranch-style beans
1 can diced tomatoes, undrained
1 teaspoon chili powder
1 teaspoon worcestershire sauce
Topping
1/2 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1/2 cup fat free milk
1 tablespoon canola oil


1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the beans, tomatoes, chili powder, and Worcestershire sauce; bring to a boil. Reduce heat; simmer, uncovered for 5 minutes.
2. Transfer to an 11 in x 7 inch baking dish coated with cooking spray. For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder and salt. Combine the egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover top.
3. Bake uncovered, at 425 degrees for 14-18 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Let stand for 5 minutes before cutting.