In your cast-iron Dutch Over or a large soup pot over medium-high heat, brown ground beef and onion; remove fromheat and drain
Place pot back on the heat and add onions, spaghetti sauce, mixed vegetables, salt, pepper, garlic powder, Italialn seasoning, and onion power (add enough water to make it the consistency you desire).
Simmer over low heat until vegetables are tender. NOTE: You my have to add a little more water during the cooking.
1/2 cup butter
1 cup white or yellow cornmeal
1 cup flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
Preheat oven to 425 degrees F. Place oven rack on the middle rack of your oven.
Place butter into a large, heavy ovenproof frying pan or a cast-iron skillet (I like to use my 10-inch cast-iron skillet) in the oven until the butter is melted. NOTE: Heating the butter in the skillet until it is hot and melted before adding the batter guarantees a desirable crispness on the outer edges of the bread. While pan is heating and the butter is melting, prepare your cornbread batter.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, salt, buttermilk, egg, and vegetable oil until well-blended.
Pour the cornbread batter into the hot, buttery skillet (batter will sizzle), return to the oven, and bake for 20 to 25 minutes until golden brown and a toothpick inserted into the center will come out clean or the internal temperature registers approximatly 200 degrees F.
Remove from oven and let cool on a wire rack for approximately 5 minutes. Invert cornbread onto a large plate and cut into wedges.
Makes 6 to 8 cornbread wedges.