Corn 'N Beef Bake
|Canned corned beef hash||30 Ounce (2 Cans, 15 Ounce Each)|
|Chili sauce||1⁄3 Cup (5.33 tbs)|
|Dry onion flakes||1 Tablespoon|
|Barbecue sauce||3 Tablespoon|
|Corn bread topping||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|All purpose flour||1⁄2 Cup (8 tbs) (Pillsbury's Best, For Corn Bread Topping)|
|Corn meal||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Cooking oil||2 Tablespoon|
|Egg||1 , slightly beaten|
|Canned whole kernel corn with sweet pepper||12 Ounce, well drained (1 Can)|
Combine hash, chili sauce, onion and barbecue sauce in a 2-quart casserole.
Pour Corn Bread Topping over mixture, spreading to cover.
Bake at 425° for 45 to 50 minutes.
Corn Bread Topping Combine flour, corn meal, sugar, baking powder and salt in mixing bowl.
Add milk, oil and egg; stir until smooth.
Add corn; mix well