Baked Chili with Corn Bread Biscuits

Ingredients for Chili:
· 1 pound ground beef
· 1 large onion, chopped
· 1 can kidney beans, rinsed and drained
· 1 can whole kernel corn, drained
· 1 can tomato sauce
· 1 can diced tomatoes, undrained
· 1 small can chopped green chilies
· 2 teaspoon chili powder
· 1 teaspoon salt
· ½ teaspoon sugar
· ½ teaspoon garlic powder

Ingredients for Cornbread Biscuits:
· 1 cup all-purpose flour
· 1 cup cornmeal
· 2 teaspoons baking powder
· 1/8 teaspoon salt
· 1 egg
· ½ cup milk
· ½ cup sour cream

Directions:
1. In a Dutch oven, over medium heat, cook beef and onion until meat is no longer pink; drain. Add remaining chili ingredients; bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 10 minutes.
2. Meanwhile, to make the Cornbread Biscuits, combine the flour, cornmeal, baking powder and salt in a bowl. Beat egg, milk and sour cream until smooth and stir into dry ingredients just until moistened.
3. Transfer chili to a 9x13-inch baking dish. Drop Cornbread Biscuit batter by heaping tablespoons-full onto hot chili.
4. Bake uncovered at 400 degrees for 15-17 minutes or until biscuits are lightly browned.