- ⅓ cup olive oil
- 2 large potatoes, peeled and cut into ⅛-inch slices
- a dash of salt, pepper, and garlic powder.
- ½ onion, peeled and thinly sliced
- 5 eggs
1 lb. ground beef
½ c. chopped red onion
1 tbsp. Oil
¾ tsp. salt + ½ tsp pepper
1 tsp. Worcestershire sauce1cup BBQ sauce
2 tsp corn starch
1 pkg. cornbread mix, mixed according to directions
1 cup Corn
1 cup (4 ounces) shredded cheddar cheese
Do your cutting. Chop up the whole red onion and freeze all but ½ cup.
Spray a 9 x 9 baking dish and set aside.
Preheat oven to 425 degrees (with a pizza stone in the oven.)
In a skillet heat 1 Tbs oil. Add the onion and ground beef, cook until brown, about 8 – 10 minutes.
While this cooks, mix BBQ sauce and corn starch in a medium bowl.
When beef is done, remove with a slotted spoon to a paper towel lined plate.
Wipe out the grease from the skillet with a paper towel.
Return to a clean skillet the meat and the BBQ sauce mixture. Lower the heat and simmer, covered, for 15 minutes.
Hand mix the corn muffin mix according to package directions, Stir in the corn and milk. Do not overmix.
Pour half of corn mix into the greased baking dish.
Sprinkle the half of the shredded cheese on this lower layer.
Now spread beef mixture – (should be really thick), over the cheese and top with remaining cheese.
Spread the remaining corn mixture evenly to form an upper crust.
Place on the hot pizza stone, this will ensure the bottom crust gets cooked.
Bake 30 minutes. or until the top is golden brown and tester inserted into the middle of the corn bread comes out clean.
Remove from the oven and let it cool for 10 minutes before serving.Yields: 6 to 8 servings.