Double Corn Bake

• 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

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 425u0b0 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.

ground beef, onion, ketchup, salt, chili powder, oregano, corn, cornbread mix, butter, tomatoes, cornstarch

Taken from www.tasteofhome.com/recipes/double-corn-bake/ (may not work)