1 pound lean ground beef or ground chuck 1/2 cup chopped onion 1 teaspoon salt 2 teaspoons chili powder 1 dash Worcestershire sauce 1 can (14 1/2 ounce size) diced tomatoes 1 can (15 ounce size) green peas, drained 1 can (15 ounce size) whole potatoes, drained, diced 1 can (12 to 15 ounce size) whole kernel corn, drained 1 cup cornmeal 1 cup flour 1 tablespoon salt 1 tablespoon baking powder 1 egg, beaten 1 1/4 cup buttermilk, more if needed
Brown beef in skillet, along with onion, salt, chili powder, and Worcestershire sauce. Spread meat mixture in bottom of an oiled 13x9x2-inch baking pan; combine drained vegetables and spread over meat layer.
Combine cornmeal, flour, salt, and baking powder. Stir in beaten egg and buttermilk to make a soft dough. Mix well and spoon over the vegetable layer.
Bake at 400F for 35 to 45 minutes, or until cornmeal topping is nicely browned.