Western Beef And Corn Casserole

• 1 pound ground beef
• 1 can (11 ounces) Mexicorn, drained
• 1 can (8 ounces) tomato sauce
• 1 cup shredded cheddar cheese
• 1/2 cup hickory-flavored sauce
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup shredded cheddar cheese, divided
• 1/4 cup cold butter
• 1/2 cup whole milk
• 1 large egg, lightly beaten

1. In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside.
2. For crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in 1/2 cup cheese. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg.
3. Spread crust mixture over the bottom and up the sides of a greased 9-in. square baking dish. Pour filling into crust. Bake, uncovered, at 400u0b0 for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

ground beef, mexicorn, tomato sauce, cheddar cheese, hickoryflavored sauce, salt, chili powder, flour, yellow cornmeal, sugar, salt, baking powder, cheddar cheese, cold butter, milk, egg

Taken from www.tasteofhome.com/recipes/western-beef-and-corn-casserole/ (may not work)