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A few weeks ago, @betsyweber took a tour of the Jiffy factory in Michigan. Being the cool dudette that she is, she sent @mindlessfluff and I a box of Jiffy goodness after her tour. Some day, I will get more recipes posted on OutdoorCook.com based off what she sent, but for now this will have to do.

PS: We haven’t tested this recipe in a Dutch Oven yet. If you make it outdoors in a Dutch Oven, let me know how it works.

Ingredients

3/4 pound hamburger

1 tsp rooster sauce (Siracha)

3 tbs brown sugar

1 tbs prepared mustard

1/4 cup catsup

1 head of garlic plus one tablespoon olive oil

5 oz. sliced mushrooms

2 Pkg Jiffy Corn muffin Mix (plus egg and milk to prepare)

Preparation

Cook the garlic. Our two favorite ways to do this are to brown it on the stovetop or to cook it in the microwave. If you have the time to do it on the stovetop, peel the cloves and put them and the olive oil in a fry pan. Cook until garlic is soft. If you don’t have the time to do it that way, put the head in microwave safe bowl and sprinkle with the olive oil. Cook for 30 to 40 seconds. The skins will come right off.

Now that the kitchen smells good, you are ready to really cook. Prepare your oven by preheating it to 375 degrees F.

Brown the hamburger in a large fry pan. As it browns, add the garlic. When it is close to done, add the rooster sauce, mustard, ketchup, and mushrooms. Let cook until everything is melded together, stirring infrequently.

In a clean bowl, mix up the corn muffin mix according to the box. This step is where the eggs and milk come in.

Oil a 10 inch round baking pan. This recipe works best if the pan is at least 2 inches deep.

Now you need to make a choice: Do you want the meat on the bottom or the top? Both work equally well.

If you want the meat on the top, pour the corn bread mixture in the pan and smooth to edges. When the meat mixture is ready, pour it over the corn muffin mix. Top with grated cheese if desired.

If you want the corn bread on the top, pour the meat mixture in the pan when it is ready. Top it with the grated cheese as desired. Pour the corn bread mixture over the whole thing and spread to the edge.

When the oven is preheated, put the pan in the oven on the middle rack. If your pan is not a full 2 inches tall, put a cookie sheet or foil on the rack below the pan to catch the drips.

Bake for 30 minutes. When done, the cornbread will be browned and the smell will drive you crazy.

To serve, cut pie shaped pieces and plate.