Ground Beef Skillet Pie With Cornbread Crust
This Ground Beef Skillet Pie With Cornbread Crust is a hearty, warm, home-style meal perfect for winter.
Equipment
10-inch cast iron skillet (or oven-safe skillet)
Large skillet or frying pan (for browning the beef filling)
Large mixing bowl
Wooden spoon or spatula
Instant-read thermometer
Oven mitts
Ingredients
Cornbread
1 ½ cups cornmeal - 210g
1 teaspoon salt
⅔ cup vegetable oil - 160ml
1 cup sour cream - 240g
1 tablespoon baking powder - 3 teaspoons- 1 can creamed corn - 14.75 oz / 418g
2 medium eggs - lightly beaten
2 medium jalapenos - sliced- 1-2 tablespoons cornmeal - for dusting the skillet
Filling
1 lb ground beef - lean, minced beef, 450g
2 cloves garlic - minced
1 medium green pepper - chopped
1 large onion - chopped
2 large Roma tomatoes - seeded and chopped
1 teaspoon cumin
1 cup cheddar cheese - shredded, 115g
1 teaspoon ground black pepper
1 teaspoon chili powder
⅛ teaspoon cayenne pepper - or to taste- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F / 175°C (160°C fan-forced).
- In a large mixing bowl, combine the cornmeal, baking powder, and salt. Add the vegetable oil, sour cream, creamed corn, and lightly beaten eggs. Stir until just combined — do not overmix or the cornbread will be tough. Fold in the sliced jalapeños. Set the batter aside.1 ½ cups cornmeal, 1 teaspoon salt, ⅔ cup vegetable oil, 1 cup sour cream, 1 tablespoon baking powder, 1 can creamed corn, 2 medium eggs, 2 medium jalapenos
- Heat a large skillet over medium-high heat. Add the chopped onion and green pepper and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it apart with a wooden spoon, and cook for 6-8 minutes until browned and no pink remains (internal temperature 160°F / 71°C).1 lb ground beef, 2 cloves garlic, 1 medium green pepper, 1 large onion
- Drain away any excess fat and mix through the cumin, tomatoes, chili powder, salt, pepper, and cayenne. Once thoroughly stirred, turn the heat off.2 large Roma tomatoes, 1 teaspoon cumin, 1 teaspoon ground black pepper, 1 teaspoon chili powder, ⅛ teaspoon cayenne pepper, 1 teaspoon salt
- Lightly grease your 10-inch (25cm) cast iron skillet and sprinkle 1-2 tablespoons of dry cornmeal evenly across the base. Spread half of the cornbread batter over the bottom of the skillet in an even layer.1-2 tablespoons cornmeal
- Add your ground beef filling and sprinkle the cheese over the top before enclosing your pie with the rest of the cornbread batter.1 cup cheddar cheese
- Place the skillet in the preheated oven and bake for 45-50 minutes, or until the cornbread top is golden brown and a toothpick inserted into the centre of the crust comes out clean. If the top is browning too quickly, tent loosely with aluminium foil for the final 10 minutes. Let the pie rest in the skillet for 10 minutes before slicing — this allows the cornbread to set and makes cleaner cuts.
Notes
Storage: Cool completely before covering. Refrigerate in an airtight container for up to 4 days.
Freezing: Cut into portions, wrap tightly in plastic wrap then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Use a covered skillet over medium-low heat for 6-8 minutes. Avoid microwaving if possible — it makes the cornbread rubbery. If you must microwave, cover loosely and use 60% power in 90-second bursts.
Make-ahead: Prepare the beef filling up to 2 days ahead and refrigerate. Mix the cornbread batter fresh before assembling and baking.
Pro tip: Dust the skillet base with dry cornmeal before adding the bottom batter layer — this prevents sticking and creates a crispier bottom crust.
Sodium note: This recipe contains approximately 2800-3000 mg sodium per serving due to the creamed corn, cheddar cheese, and salt. To reduce sodium, cut the salt to ½ teaspoon per section without compromising flavour.
Nutrition
Serving: 1servingCalories: 1232kcalCarbohydrates: 79gProtein: 40gFat: 86gSaturated Fat: 27gPolyunsaturated Fat: 24gMonounsaturated Fat: 25gTrans Fat: 2gCholesterol: 225mgSodium: 2121mgPotassium: 1023mgFiber: 9gSugar: 10gVitamin A: 1477IUVitamin C: 45mgCalcium: 502mgIron: 6mg
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