Baked Chili with Cornbread Top

1 pound lean ground beef
1/2 teaspoon onion salt
1 tablespoon chili powder
1 tablespoon Bisquick
3 tablespoons water
1 can (14.5oz) diced tomatoes (undrained)
1 can (15.25oz) whole kernel corn, drained
3/4 cup Bisquick
1 teaspoon salt
3/4 cup yellow cornmeal
2/3 cup milk
1 egg

Heat oven to 350. Cook beef and onion salt in skillet until beef in brown. Drain. Mix chili powder, 1 tablespoon Bisquick and the water to the beef. Stir in tomatoes and corn. Heat to boiling, stirring frequently. Pour into ungreased 8x8 square baking dish. Stir remaining ingredients together until well-blended. Pour over beef mixture. Bake uncovered 35-40 minutes or until golden brown.