Measure the yoghurt, milk, egg and melted butter into a medium sized mixing bowl. Beat together, using a whisk. Add maize meal, flour, baking powder and Chicken Stock Powder. Stir. Mix in corn kernels. Leave mixture to hydrate at room temperature while preparing the mince.
Season the onions with Garlic & Herb Seasoning and sauté in 2 T (30 ml) of oil and butter. Cover pan with a circle of baking paper and a lid. Smoor very slowly for ± 10 minutes, stirring now and again. Remove the onions from the pan and keep on one side. Adjust oven rack to middle position. Preheat oven to 180°C. Turn up the heat under the frying pan to high, add a little more oil and add the mince, break up large lumps with a wooden spoon. Stir-fry until it changes colour. Add the Roast Onion Gravy Powder, stir to mix. Add Liquid Beef Stock, water, Sun-dried Tomato Pesto and onions. Simmer for 10 minutes. Dish into a medium size ovenproof casserole dish. Blob the corn topping with a tablespoon over the meat. Tuck bay leaves or lemon leaves here and there. Bake for 35 minutes until topping is golden brown.
Variations: Replace 1 cup (250 ml) of the water in the mince mixture with any of the following Coat & Cook Sauces: Peri-Peri, Sun-dried Tomato, Lemon & Herb