Chili beef corn bread casserole

1 lb ground beef
1 T cornstarch
1 T dried minced onions
1tsp chili powder
1 can tomato sauce
3/4 cup flour
3/4 cup cornmeal
3 T sugar
2 eggs
1/2 cup milk
3 T canola oil
1 can cream corn
1 cup shredded cheese

Preheat oven to 375. In a large skillet, cook beef over medium heat  6-8 minutes or until no longer pink. Break into crumbles; drain. Stir in cornstarch, chili powder and garlic powder.  Stir in tomato sauce. Cook and stir 2 minutes or until thickened and remove from heat.

In a large bowl, whisk flour, cornmeal, sugar, and baking powder. In another bowl, whisk eggs, milk and oil until blended. Stir in corn. Add to flour mixture, stir until just moistened. Stir in cheese.

Spread half of the batter into a greased 2 quart baking dish. Top with beef mixture.  Spread remaining batter over filling.   Bake uncovered 25-30minutes or until a toothpick inserted in corn bread portion comes out clean. Let stand 5 minutes.