Publisher Photo
Publisher Photo
I plant a big garden, which includes a lot of corn. My seven grandchildren enjoy coming to help pick and husk the corn. When our family gets together, they tell me "bring corn".
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min.

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) corn bread mix
  • 3 tablespoons butter, melted, divided
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon cornstarch

Directions

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.
Prepare corn bread batter according to package directions; stir in 2 tablespoons melted butter. Spread over corn.
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. Yield: 6-8 servings.
Originally published as Double Corn Bake in Bountiful Harvest Cookbook 1994, p37

  • 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) corn bread mix
  • 3 tablespoons butter, melted, divided
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 tablespoon cornstarch
  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 corn bread 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. Yield: 6-8 servings.
Originally published as Double Corn Bake in Bountiful Harvest Cookbook 1994, p37

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