Meat ‘n’ Pepper Cornbread

Total Time:Prep: 15 min. Bake: 20 min.

Recipe by Rita Carlson, Idaho Falls, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 29, 2022

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

TEST KITCHEN APPROVED

Meat ‘n’ Pepper Cornbread

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Yield:6 servings
Prep:15 min
Cook:20 min
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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
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Directions

  1. 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. 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. 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.
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