Ingredients
FILLING:1 pound ground beef1 can (11 ounces) Mexicorn, drained1 can (8 ounces) tomato sauce1 cup shredded cheddar cheese1/2 cup hickory-flavored sauce1/2 teaspoon salt1/2 teaspoon chili powderCRUST:1 cup all-purpose flour1/2 cup yellow cornmeal2 tablespoons sugar1 teaspoon salt1 teaspoon baking powder1 cup shredded cheddar cheese, divided1/4 cup cold butter1/2 cup whole milk1 large egg, lightly beaten
Preparation
In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside.
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.
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 400° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
