Cornbread-and-Beef Skillet Pie

Cornbread-and-Beef Skillet Pie
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 357.3
  • Total Fat: 23.1 g
  • Cholesterol: 99.2 mg
  • Sodium: 593.0 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 19.2 g

View full nutritional breakdown of Cornbread-and-Beef Skillet Pie calories by ingredient

Number of Servings: 8


    1/2 c. yellow cornmeal
    1/2 c. plus 2T. all-purpose flour
    1 tsp. baking soda
    salt and ground pepper, to taste
    1 T. olive oil
    2 red bell peppers, ribs and seeds removed, thinly sliced
    1/2 onion, chopped
    1 pkg (10 oz.) mushrooms, thinly sliced
    1.5lb lean ground beef
    1/4 c. tomato paste
    3/4 c. reduced-fat sour cream
    1 large egg, lightly beaten


Preheat oven to 425, In a small bowl , whisk together cornmeal, 1/2 c. four, baking soda, and 1/2 tsp. salt, set aside.

In a large ovenproof skillet, heat oil over medium-high heat. Add peppers, onion, and mushrooms. Season with salt and pepper. Cook until tender, 6-8 minutes, tossing occasionally.

Raise heat to high; add beef and tomato paste. Cook stirring, until meat is not longer pink, 3-5 minutes. Stir in remaining two T. flour and 2/3 c. water; season with salt and pepper.

Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened. Drop Tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15-20 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user BANKGIRLCC.