Title: Double Corn Bake
Categories: Casserole Ground Main
Yield: 6 Servings
|1 1/2||c||Fresh corn, cooked|
|8 1/2||oz||Package corn bread mix|
|3||tb||Butter or margarine, melted and divided|
|16||oz||Can tomatoes with liquid, cut up|
In a skillet, brown beef with onion. Drain. Add ketchup, salt, chili powder
and oregano. Cook for 5 minutes. Cool slightly. With a spoon, press meat
mixture into the bottom and up the sides of a greased 10" pie plate. Spoon
corn into crust. Prepare corn bread batter according to package directions.
Stir in 2 tb melted butter. Spread over corn. Bake at 425øF for 20 minutes.
Meanwhile, combine tomatoes, cornstarch and remaining butter in a saucepan.
Cook and stir for 5 to 10 minutes or until thickened. Cut pie into wedges
and serve with sauce.