Meat 'n' Pepper Corn Bread Recipe

4 1 2
Meat 'n' Pepper Corn Bread Recipe
Meat 'n' Pepper Corn Bread Recipe photo by Taste of Home
Publisher Photo

Meat 'n' Pepper Corn Bread Recipe

Read Reviews
4 1 2
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

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
  • 1/2 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 or other ovenproof 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 20-25 minutes or until golden. Serve in skillet. Or cool briefly, then run a knife around edge of skillet and invert on a serving plate; cut into wedges. Yield: 4-6 servings.
Originally published as Meat 'n' Pepper Corn Bread in Country Ground Beef 1993, p37

Nutritional Facts

1 each: 432 calories, 18g fat (5g saturated fat), 87mg cholesterol, 839mg sodium, 46g carbohydrate (13g sugars, 3g fiber), 22g protein.

  • 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
  • 1/2 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
  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, salt and pepper; simmer 10-15 minutes.
  2. Meanwhile, combine dry ingredients. Combine egg, milk and oil; stir into dry ingredients just until moistened. Pour over beef mixture.
  3. Bake at 400° for 20-25 minutes or until golden. Serve in skillet. Or cool briefly, then run a knife around edge of skillet and invert on a serving plate; cut into wedges. Yield: 4-6 servings.
Originally published as Meat 'n' Pepper Corn Bread in Country Ground Beef 1993, p37

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMeat 'n' Pepper Corn Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
shortbreadlover User ID: 960739 253607
Reviewed Sep. 3, 2016

"we loved this recipe. the t aste was jst what we wwere looking for in a corn bread"

Loading Image