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Chili Cheese Cornbread

Chili
1 pound ground beef
1 10-ounce can Mexican-style stewed tomatoes
2 15 ½-ounce cans hot chili beans (drain 1 can only)
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 ½ teaspoons garlic salt
1 teaspoon crushed red pepper
2 teaspoons chili powder
½ teaspoon hot sauce

Brown ground beef in large skillet, stirring until meat crumbles; drain. Combine ground beef with next 8 ingredients, stirring until well blended. Cook over medium-low heat, stirring occasionally, 20-30 minutes. Prepare cornbread as below.

Cornbread

Cooking spray
2 ½ cups self-rising cornmeal
1 ½ cups self-rising flour
2 tablespoons sugar
2 eggs
1 ½ cups buttermilk
½ cup water
3 cups grated sharp Cheddar cheese
4 tablespoons melted butter

Preheat oven to 400 F. Spray 13x9" baking pan with cooking spray. Combine cornmeal, flour and sugar; make a well in center of mixture. Combine eggs, buttermilk and water; spoon into well and stir until smooth. Spread ½ of cornbread mixture into baking pan. Top with cheese; spoon 2 ½ cups chili over cheese, leaving a border of cornbread 1 inch on all sides. Top with remaining cornbread; spread, leaving a border of chili showing ½ inch on all sides. Bake for 20 minutes; remove from oven. Brush with melted butter and bake for 10 minutes or until a knife inserted in center comes out clean. Serve with salsa and sour cream on the side.