1 cup bread flour
1/2 teaspoon Worcestershire sauce
2 tablespoons dried minced onion
1/8 teaspoon garlic powder
1 1/4 cups boiling water
3 eggs
2 tablespoons vegetable oil
2 tablespoons cornstarch
1 pound cooked corn, drained
2 tablespoons grated Parmesan cheese
1 (2 ounce) can sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) loaf pans.
Place remaining ingredients (corn bread, Worcestershire sauce, onion and garlic powder) in a shallow dish or bowl to use for dipping. Pour boiling water into the bottom of the pan, place gravy dish on top of pan and shape into a 1 pound lump of meat. Place bread in pan, adding with tablespoons of cheese and continuing to grease pan. Mix enough of loaf to coat all ingredients.
Pour liquid into center of pan and remove from heat. Stuff bottom of pan with corn bread and top with gravy.
Bake at 350 degrees F (175 degrees C) for 35 minutes, or until bubbly. Plunge meat into sauce and pour on top of bread. Bake for longer. Serve warm.