Leave the baking sheet in the cabinet, and bake a batch of golden brown cornbread biscuits atop a tasty mix of beef and bell peppers, on the table in 45 minutes. This dinner-in-a-skillet packs generous amounts of beef, mushrooms, and red peppers; the tastes meld with the cornbread biscuits as they bake together.
You can substitute an equal amount of fresh blueberries for the blackberries; be sure to rinse and dry them thoroughly before scattering over the batter.
Yellow cornmeal produces a dessert that has a rich, golden color, but you could use white cornmeal instead.
This cornbread -- made slightly sweet with the addition of dark-brown sugar -- mixes very easily. Just whisk together the dry ingredients, melt the butter and sugar, and whisk in cold milk to cool the liquid. Whisk in the eggs, then stir the brown-sugar mixture into the cornmeal, scrape the batter into the pan, and bake.