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Ground Beef Skillet Pie With Cornbread Crust
Jane Simpson
This Ground Beef Skillet Pie With Cornbread Crust is a hearty, warm, home-style meal perfect for winter.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
1
hour
hr
25
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
people
Calories
1127
kcal
Ingredients
US Customary
Metric
1x
2x
3x
CORNBREAD:
1 ½
cups
cornmeal
1
teaspoon
salt
⅔
cup
vegetable oil
1
cup
sour cream
3
teaspoons
baking powder
1
can
creamed corn
2
medium
eggs
-
lightly beaten
2
medium
jalapeno chilis
-
sliced, for some kick
FILLING:
1
pound
ground beef (minced beef)
-
lean
2
cloves
garlic
-
minced
1
medium
green pepper (green capsicum)
-
chopped
1
large
onion
-
chopped
2
large
Roma tomatoes
-
seeded and chopped
1
teaspoon
cumin
1
cup
cheddar cheese
-
shredded
1
teaspoon
ground black pepper
1
teaspoon
chili powder
1
dash
cayenne pepper
1
teaspoon
salt
Instructions
Preheat your oven to 350°F/175°C.
Take the cornbread ingredients and mix them in a bowl before setting them aside.
Saute the onions, peppers and garlic in the pan before adding your ground beef and cooking it through.
Drain away any excess fat/grease and mix through the cumin, tomatoes, chili powder, salt & pepper. Once thoroughly stirred, you can turn the heat off.
Take your skillet and sprinkle some dry cornmeal across the base. Lay half of your cornbread mixture on the bottom of your skillet.
Add your ground beef filling and sprinkle the cheese over the top before enclosing your pie with the rest of the cornbread batter.
Place your skillet into the preheated oven and cook for 50 minutes. You may need to cook the pie for a bit longer if the cornbread isn’t quite cooked.
Nutrition
Calories:
1127
kcal
Carbohydrates:
81
g
Protein:
42
g
Fat:
73
g
Saturated Fat:
22
g
Polyunsaturated Fat:
24
g
Monounsaturated Fat:
19
g
Trans Fat:
1
g
Cholesterol:
218
mg
Sodium:
2958
mg
Potassium:
1012
mg
Fiber:
8
g
Sugar:
10
g
Vitamin A:
1645
IU
Vitamin C:
45
mg
Calcium:
682
mg
Iron:
8
mg
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