1 lb. ground beef
1 sm. onion, chopped
1/4 c. ketchup
1/2 tsp. salt
1/4 tsp. minced dried garlic
1 (10 oz.) pkg. corn bread mix
1 (8 1/2 oz.) can cream style corn
1 1/4 c. shredded American cheese
2 eggs
2 tbsp. milk
2 tbsp. cold water
2 tsp. cornstarch
1 (8 oz.) can stewed tomatoes, cut up
2 tbsp. chopped, canned green chili peppers
1 tsp. Worcestershire sauce

In a large skillet, cook ground beef and chopped onion until meat is browned; drain off fat. Stir in ketchup, salt and minced dried garlic; set aside.

In a bowl, combine corn bread mix, corn, 3/4 cup cheese, eggs and milk. Stir just until combined. Spread half the batter in a greased 8 x 8 x 2 inch baking pan. Spoon beef mixture atop batter in pan; sprinkle 1/2 cup cheese on top meat mixture. Top with remaining batter. Bake in a 350 degree oven for 30-35 minutes; let stand 5 minutes before serving.

Meanwhile, prepare sauce. In a small saucepan, combine cold water and cornstarch. Stir in undrained tomatoes, chili peppers and Worcestershire sauce. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Cut corn bread into squares. Serve sauce on top. Serves 6.