Meat ‘n’ Pepper Cornbread
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 6 servings.
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
Ingredients
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1 pound ground beef
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1 cup chopped green pepper
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1 cup chopped onion
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2 cans (8 ounces each) tomato sauce
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1-1/2 teaspoons chili powder
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1 teaspoon salt, divided
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1/4 teaspoon pepper
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1 cup all-purpose flour
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3/4 cup cornmeal
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1/4 cup sugar
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1 tablespoon baking powder
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1 large egg, room temperature, beaten
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1 cup 2% milk
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1/4 cup canola oil
Directions
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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.
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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.
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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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