Bacon-Cheeseburger Stuffed Cornbread

1-1/4 pounds ground chuck

1/2 cup chopped onion

Salt and pepper taste

3 tablespoons vegetable oil

2 packages (6.5 ounces each) Martha White Buttermilk Cornbread Mix

1 1/3 cups plus 1/4 cup whole milk, divided

2 eggs

2 tablespoons prepared mustard

1 can (14-1/2 ounces) condensed cheddar cheese soup

1/2 cup ketchup

8 slices American cheese

8 slices pre-cooked bacon, chopped

20-25 (approx.) dill pickle slices

1-2 teaspoons sesame seeds

  1. Preheat oven to 400 degrees.  In a 10-1/2 inch cast iron skillet, cook and crumble ground chuck until almost brown.  Add onions and cook until meat is done, adding salt and pepper to taste.  Remove meat from skillet with a slotted spoon to a bowl.  Drain grease from skillet, then wipe clean.  Heat 3 tablespoons vegetable oil in skillet over high heat.  
  2. Meanwhile, mix cornbread mixes with 1-1/3 cup milk, 2 eggs, and 2 tablespoons mustard until blended.  Pour 1-1/2 cups of cornbread batter into hot skillet, making sure bottom is evenly covered with batter.  Set aside remaining cornbread batter.  Bake for 8-10 minutes or until set (does not have to be brown on top).  Remove from oven and set aside.
  3. Stir cheddar cheese soup into meat mixture. When cornbread is done, spread beef mixture on top leaving a 1/2 inch space around perimeter.  Drizzle ketchup on top of meat.  Top with cheese slices. Sprinkle with chopped bacon, then lay pickle slices over top.  Stir remaining 1/4 cup milk into remaining cornbread batter, then pour evenly over top starting in the middle.  Sprinkle top evenly with sesame seeds.  Return to oven for about 25-30 minutes or until cornbread is golden brown.  Let cool 20 minutes, then cut into six wedges.  6 servings.