June 11, 2018
Ground beef is a staple in many kitchens, and an easy ingredient to keep on hand in the freezer for mealtime emergencies. This one-pan cornbread pie comes together quickly, and makes use of summertime ingredients like tomatoes, peppers and corn. Feel free to add zucchini or other summer veggies in season, or chop and add ripe tomatoes in place of the sauce—the idea is to have a saucy mixture, slightly thicker than chili—so measurements don’t have to be precise. The cornmeal mixture bakes up to a golden topping, so the pie is scooped out and served much like a shepherd’s pie. It’s delicious topped with sour cream and grated cheese, a dollop of guacamole or diced ripe avocado.
Beef & Cornbread Pie
If you like, swap ground turkey for the beef, or make a big skillet of sautéed veggies—onions, peppers, zucchini, mushrooms and eggplant work well with the beans—for a vegetarian cornbread pie.
1 medium onion, finely chopped
1 lb ground beef
1/2 red or yellow pepper, diced
1 garlic clove, crushed
1 Tbsp chili powder
1 tsp cumin
1 14 oz (398 mL) can black beans or kidney beans, rinsed and drained
1 cup corn, thawed (if frozen), or drained (if canned)
1 cup tomato sauce
1/2 cup salsa
salt and pepper, to taste
3/4 cup cornmeal
1/4 cup flour
1 Tbsp brown sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 large egg
1 Tbsp canola or other mild vegetable oil
Preheat the oven to 425˚F.
In a large ovenproof skillet (cast iron is ideal), cook the onion, beef and pepper breaking the meat up with a spoon until the onion is soft and the beef is no longer pink. Add the garlic, chili powder and cumin and cook for another minute.
Add the beans, corn, tomato sauce and salsa and season with salt and pepper.
Meanwhile in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a smaller bowl whisk together the milk, egg and oil, add it to the dry ingredients and stir just until combined. If you like, transfer the meat mixture into a baking dish, otherwise just drop the cornbread topping over the mixture in the skillet and transfer to the oven. Bake for 20-25 minutes, until golden.
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