Preheat the oven to 425*. In a heavy skillet, saute the beef until brown. Stir in the onion and cook until onion is transparent. Add the tomato soup, water, pepper, salt, chili powder, corn, and green pepper. Bring to a boil and simmer for 15 minutes while you prepare the topping. In a large mixing bowl, stir together the cornmeal, flour, sugar, and baking powder. Whisk the egg, milk and oil together. Add to the dry ingredients. Lightly grease a 2 quart casserole. Pour in the meat filling and top with the cornmeal mixture. Bake for 20-25 minutes or until the cornbread is beginning to brown.