Cornbread and Beef Pie
Share
Cornbread and Beef Pie
Rated 5.0 stars by 1 users
Category
Lunch - Brunch - Dinner
Servings
6
Prep Time
10 minutes
Cook Time
35-40 minutes
Ingredients
-
2 tablespoons Texas Red Seasoning
-
1 tablespoon olive oil
-
1 medium red bell pepper, diced
-
1 medium onion, thinly sliced
-
1 pound ground beef
-
1 can tomato paste (6 ounces)
-
1 1/4 cup flour plus 2 tablespoons flour, divided
-
2/3 cup water
-
3/4 cup cornmeal
-
1/4 cup sugar
-
2 teaspoons baking powder
-
1/2 teaspoon salt
-
1 cup skim milk
-
1/3 cup vegetable oil
-
1 egg
Directions
Preheat oven to 425°.
In a medium sized ovenproof skillet, heat oil over medium high heat. Add peppers and onions and cook until tender, about 6 minutes.
Turn heat to high and add ground beef, tomato paste, and Texas Red. Cook, stirring frequently, until beef is no longer pink, about 5 minutes.
Add the 2 tablespoons of flour and water to pan, and salt and pepper to taste. Turn heat to low while making the cornbread batter.
In a bowl mix together the milk, vegetable oil, and egg
In a separate bowl mix together the 1 1/4 cup flour, cornmeal, sugar, baking powder, and salt. Add the wet mixture to the dry mixture and stir until just mixed through.
Drop tablespoons of batter over the beef mixture in the skillet, about 1 inch apart. Transfer skillet to oven. Bake until the cornbread is golden brown, and a toothpick inserted into the center comes out clean – about 15 to 20 minutes.
Recipe Note
Use a nice large cast iron skillet for this dish. It holds the heat well, cooks nice and even, and easily goes from the stove top to the oven. But remember when you take the pan out of the oven it will be very hot and can easily burn you (I speak from experience).