|Vegetable oil||2 Teaspoon|
|Onion||1 Medium, chopped|
|Ground beef chuck||1 Pound|
|Chili powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Medium hot salsa||1 Cup (16 tbs)|
|Canned whole kernel corn||16 Ounce, drained (1 Can)|
|Water||4 Cup (64 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
1. Preheat oven to 350°F. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook until tender and golden, about 5 minutes. Stir in ground beef and cook, breaking up meat with side of spoon, until meat has browned, about 5 minutes. Skim and discard any fat. Stir in chili powder and cumin; cook 2 minutes longer. Remove from heat; stir in salsa and corn.
2. In 2-quart saucepan, heat water to boiling. With wire whisk, gradually whisk in cornmeal and salt. Cook over medium heat, whisking frequently, 5 minutes.
3. Pour half of cornmeal mixture into shallow 2-quart casserole. Spoon beef mixture over cornmeal, spoon remaining cornmeal over beef, and sprinkle Cheddar on top. Bake 45 minutes. Remove casserole from oven and let stand about 15 minutes for easier serving.