Double Corn Bake

by Heidi B.

SERVINGS

INGREDIENTS

1 lb. ground beef
1/3 cup chopped onion
1/3 cup ketchup
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. dried oregano
1-1/2 cup fresh corn, cooked
1 pkg. (8-1/2 oz.) corn bread mix
3 tbsp. butter or margarine, melted and divided
1 can (1 lb.) tomatoes with liquid, chopped
1 tbsp. cornstarch

INSTRUCTIONS

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-inch pie plate. Spoon corn into crust. Prepare corn bread batter according to package directions. Stir in 2 tablespoons melted butter. Spread over corn. Bake at 425°F 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.

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