Beef and Cornbread Casserole

1 lb lean ground beef, browned and drained

1 medium onion, chopped

1 can condensed tomato soup

1 can (15 oz) corn, drained

1-2 tablespoons chili powder

1 teaspoon salt

½ cup water

topping:

1 box cornbread mix (6.5 oz)

1 egg

2 tablespoons butter, melted

1/3 cup milk

½ cup grated cheddar cheese

1.     Place beef and onion in slow-cooker.  Stir in soup, corn, chili powder, salt and water.

2.     In a separate bowl combine cornbread mix, egg, butter, and milk.

3.     Spread batter over meat mixture in slow-cooker.  Cover and cook on low heat 4-5 hours.  (Check corn-bread mixture with toothpick) 

4.     Top with shredded cheese.  Makes 6-8 servings.