Title: Double Corn Bake
Categories: Casserole Ground Main
Yield: 6 Servings
| 1 | lb | Ground beef |
| 1/3 | c | Chopped onion |
| 1/3 | c | Ketchup |
| 1/2 | ts | Salt |
| 1/2 | ts | Chili powder |
| 1/4 | ts | Dried oregano |
| 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 |
| 1 | tb | Cornstarch |
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.