Double Corn Bake

Name: Double Corn Bake
Ingredients: 1 pound ground beef; 1/3 cup chopped onion; 1/3 cup ketchup; 1/2 teaspoon salt; 1/2 teaspoon chili powder; 1/4 teaspoon dried oregano; 1-1/2 cups fresh or frozen corn; 1 package (8-1/2 ounces) cornbread mix; 3 tablespoons butter, melted, divided; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 tablespoon cornstarch

11 ingredients

3 steps

Ingredients

1 pound ground beef
1/3 cup chopped onion
1/3 cup ketchup
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1-1/2 cups fresh or frozen corn
1 package (8-1/2 ounces) cornbread mix
3 tablespoons butter, melted, divided
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon cornstarch

Directions

1

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the ketchup, salt, chili powder and oregano; cook for 5 minutes. Cool slightly. With a spoon, press meat mixture onto the bottom and up the sides of a greased 10-in. pie plate. Spoon corn into crust.
2

Prepare cornbread batter according to package directions; stir in 2 tablespoons melted butter. Spread over corn.
3

Bake at 425° for 20 minutes. Meanwhile, combine tomatoes, cornstarch and remaining butter in a saucepan; cook and stir for 5-10 minutes or until thickened. Cut pie into wedges and serve with sauce.