New This Month

Cornbread-and-Beef Skillet Pie

124

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.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: David Loftus

Source: Everyday Food, November 2007

Ingredients

  • 1/2 cup yellow cornmeal
  • 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 2 red bell peppers (ribs and seeds removed), thinly sliced
  • 1 medium red onion, chopped
  • 1 package (10 ounces) white mushrooms, trimmed and thinly sliced
  • 1 1/2 pounds ground sirloin
  • 1/4 cup tomato paste
  • 3/4 cup reduced-fat sour cream
  • 1 large egg, lightly beaten

Directions

  1. Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.

  2. In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion, and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.

  3. Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.

  4. Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.

Cook's Notes

A measuring spoon works just fine, but it’s neater to release batter with a tablespoon-size scoop, ensuring all the biscuits are equal in size so they’re done at the same time.

Reviews Add a comment

  • irises
    5 MAY, 2014
    See earlier note: 1 c. cornmeal (not cornbread!). Under "MEAT," the ingredients are in addition to the 1 1/2 lbs. ground sirloin. For additional flavor, I brown the onions and mushrooms, each separately and set aside. Then, I sauté the peppers and add the garlic and seasonings to bloom their flavors and set this mixture aside. Finally, I brown the meat (adding salt and pepper) and then add the tom. paste and diced tomatoes with its liquid. Combine all "MEAT" ingredients and adjust seasonings.
    Reply
  • irises
    5 MAY, 2014
    A very good foundational recipe, easily adapted for your individual family. Here's my riff: CORNBREAD--1 c. yellow cornbread, 1/4 c. all purpose flour, 1 T white sugar, 1 1/2 tsp baking powder, 1/2 tsp salt (sea), 1/4 tsp baking soda, 1 egg, 3/4 c. sour cream, 1 T melted butter, add to batter 1/2 c. fresh or frozen corn. MEAT--baby bellas, 1/2 c. tom. paste, 1 can (14.5 oz) diced tom, 2 T minced garlic, 1 jalapeño, 2 tsp chili powder, 1/2 tsp cumin, 1 T brown sugar, 1/4 tsp cayenne. Raves!
    Reply
  • LHMinMN
    13 DEC, 2013
    This is a family favorite with one change - I mix in a little chili powder for a little more flavor. The cornbread recipe turned out well for me, sometimes I mix in a little cheddar.
    Reply
  • Sonya Lesemann
    10 JUL, 2012
    My family loves this recipe. I took out the peppers, onion n mushrooms as I am allergic to most vegitables. But even without the ruffage it was a big hit. Thanks Martha
    Reply
  • thegreenninja
    13 MAR, 2011
    This dish definitely needed some more spice. I added in some Tony's and it tasted great. The cornbread though, was not so good. Next time I make this dish, I will use Jiffy cornbread mix instead.
    Reply
  • ChirpE
    1 FEB, 2011
    I added 1 jalapeno
    Reply
  • ChirpE
    1 FEB, 2011
    I added 1 jalapeno
    Reply
  • KBOWERS09
    30 JAN, 2011
    This is a great recipe. I added crushed red pepper and powdered garlic. It could still use more spice so next time I'll add one diced jalapeno.
    Reply
  • drkristen
    10 JAN, 2011
    I used a couple canned chipotle peppers with some sauce, and worchestershire sauce for the beef portion. I also nixed the tomato paste and added a small can of diced tomatoes. The cornbread had a wonderful light-cakey texture, but was a bit tart from the sour cream, so next time I'm going to substitute a little melted butter for some of the sour cream and maybe even add some corn and/or honey to the batter as well to bring out more corn flavor. Other than that, I'm ready for more!
    Reply
  • imthechef
    19 SEP, 2010
    Made the biscuits with soy sour cream and added 2 spoonfuls of sugar, they came out great! The filling needs some spices, maybe rosemary or thyme, but was pretty tasty. My husband had thirds.
    Reply