Meat ‘n’ Pepper Cornbread

Total Time Prep: 15 min. Bake: 20 min.
Yield 6 servings
Test Kitchen Approved
It suits me to be able to brown and bake this cornbread in the same cast-iron-skillet—such convenience! —Rita Carlson, Idaho Falls, Idaho

Ingredients

  • 1 pound ground beef
  • 1 cup chopped green pepper
  • 1 cup chopped onion
  • 2 cans (8 ounces each) tomato sauce
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 large egg, room temperature, beaten
  • 1 cup 2% milk
  • 1/4 cup canola oil

Directions

  1. In a 10-in. cast-iron or other ovenproof skillet, lightly brown ground beef, green pepper and onion; drain. Add tomato sauce, chili powder, 1/2 teaspoon salt and pepper; simmer 10-15 minutes.
  2. Meanwhile, combine flour, cornmeal, sugar, baking powder and remaining 1/2 teaspoon salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. Pour over beef mixture.
  3. Bake at 400° until golden, 20-25 minutes. Serve in skillet, or cool briefly, then run a knife around edge of skillet and invert on a serving plate; cut into wedges.

Nutrition Facts

1 each: 432 calories, 18g fat (5g saturated fat), 87mg cholesterol, 839mg sodium, 46g carbohydrate (13g sugars, 3g fiber), 22g protein.

It suits me to be able to brown and bake this cornbread in the same cast-iron-skillet—such convenience! —Rita Carlson, Idaho Falls, Idaho
Recipe Creator

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