1lb ground beef
1pkg corn muffin mix
- 1/3 c milk
- 1 egg
1c shredded cheddar cheese
chipotle chili powder
Preheat oven to 450 degrees Fahrenheit.
Start by making a lattice of bacon in the bottom of a dutch oven, with the ends of the bacon resting against the sides of the dutch oven. Then weave additional strips of bacon around the sides, starting along the bottom of the dutch oven and moving up, alternating under and over the ends of the bacon as if you were weaving a basket. This takes most of a package of bacon; dice up the rest.
Cover the bacon weave with aluminum foil, pressing lightly against the bacon on the sides. Bake in oven for 20-30 minutes, draining bacon fat every ten minutes or so.
While the bacon is baking, brown ground beef and diced bacon in a skillet. I throw in a little rosemary and chipotle chili powder.
Prepare corn muffin mix per directions on box (I typically use Jiffy brand, but any will probably do.) Stir in a cup of corn, half the shredded cheese, and a little rosemary.
Remove the bacon from the oven (don't worry that it's not crispy yet). Pour off any excess bacon fat.
Spoon in half the corn muffin mix and spread it around the bottom of the bacon "bowl." Then sprinkle in half the beef-and-bacon mixture, then spoon in the rest of the corn muffin mix. Add another layer of the beef-and-bacon, then sprinkle on the rest of the cheese.
Return to oven and bake for 25-30 minutes. A knife will come out clean when it's done.
Carefully pour off any bacon fat (use a knife to hold the corn bread in the dutch oven) and then use a spatula to loosen the sides.
Place an empty plate upside-down on top of the dutch oven. Next you're going to flip the whole thing upside-down, but you do this sideways to your body so that any 400-degree bacon fat still in the dutch oven doesn't splash out onto your belly or toes.
Serve by cutting wedges like a cake.