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Meat 'n' Pepper Corn Bread Recipe

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It suits me to be able to brown and bake this corn bread in the same cast-iron-skillet—such convenience!—Rita Carlson, Idaho Falls, Idaho ;

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Meat 'n' Pepper Corn Bread Recipe

Prep: 15 min. Bake: 25 min.

Yield: 4-6 Servings

15 25 40

Ingredients

1 pound ground beef
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With Johnsonville Italian Sausage.
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1 cup chopped green pepper
1 cup chopped onion
2 cans (8 ounces each) tomato sauce
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup canola oil

Directions

In a 10-in. cast-iron skillet, lightly brown ground beef, green pepper and onion; drain. Add tomato sauce, chili powder, salt and pepper; simmer 10-15 minutes.
Meanwhile, combine dry ingredients. Combine egg, milk and oil; stir into dry ingredients just until moistened. Pour over beef mixture.
Bake at 400° for 25-30 minutes or until golden. Run knife around edge of skillet and invert on serving plate. Cut into wedges. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 each) equals 432 calories, 18 g fat (5 g saturated fat), 87 mg cholesterol, 839 mg sodium, 46 g carbohydrate, 3 g fiber, 22 g protein.

Originally published as Meat 'n' Pepper Corn Bread in Country Ground Beef , p37

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