Cornbread And Beef Skillet Pie Recipe

Back to Cornbread-and-Beef Skillet Pie All Reviews for Cornbread-and-Beef Skillet Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Cornbread-and-Beef Skillet Pie Credit: David Loftus Recipe Summary prep: 25 mins total: 45 mins Servings: 4

Ingredients Ingredient Checklist 1/2 cup yellow cornmeal 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled) 1 teaspoon baking soda Coarse salt and ground pepper 1 tablespoon olive oil 2 red bell peppers (ribs and seeds removed), thinly sliced 1 medium red onion, chopped 1 package (10 ounces) white mushrooms, trimmed and thinly sliced 1 1/2 pounds ground sirloin 1/4 cup tomato paste 3/4 cup reduced-fat sour cream 1 large egg, lightly beaten

Cook’s Notes A measuring spoon works just fine, but it’s neater to release batter with a tablespoon-size scoop, ensuring all the biscuits are equal in size so they’re done at the same time.

Gallery Cornbread-and-Beef Skillet Pie Credit: David Loftus

Recipe Summary prep: 25 mins total: 45 mins Servings: 4

Gallery

Cornbread-and-Beef Skillet Pie      Credit: David Loftus  

Cornbread-and-Beef Skillet Pie

Credit: David Loftus

Cornbread-and-Beef Skillet Pie

Recipe Summary prep: 25 mins total: 45 mins Servings: 4

Recipe Summary

prep: 25 mins total: 45 mins

Servings: 4

prep: 25 mins

total: 45 mins

prep:

25 mins

total:

45 mins

Servings: 4

4

Ingredients

Ingredients

• 1/2 cup yellow cornmeal 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled) 1 teaspoon baking soda Coarse salt and ground pepper 1 tablespoon olive oil 2 red bell peppers (ribs and seeds removed), thinly sliced 1 medium red onion, chopped 1 package (10 ounces) white mushrooms, trimmed and thinly sliced 1 1/2 pounds ground sirloin 1/4 cup tomato paste 3/4 cup reduced-fat sour cream 1 large egg, lightly beaten

Directions

Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda, and 1/2 teaspoon salt; set aside.

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

Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup 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 to 20 minutes.

Cook’s Notes A measuring spoon works just fine, but it’s neater to release batter with a tablespoon-size scoop, ensuring all the biscuits are equal in size so they’re done at the same time.

Cook’s Notes

A measuring spoon works just fine, but it’s neater to release batter with a tablespoon-size scoop, ensuring all the biscuits are equal in size so they’re done at the same time.

Reviews (26)

 Add Rating & Review     126 Ratings   5 star values:        10    4 star values:        22    3 star values:        55    2 star values:        33    1 star values:        6        

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Reviews (26)

Add Rating & Review     126 Ratings   5 star values:        10    4 star values:        22    3 star values:        55    2 star values:        33    1 star values:        6       

Add Rating & Review

126 Ratings 5 star values: 10 4 star values: 22 3 star values: 55 2 star values: 33 1 star values: 6

126 Ratings 5 star values: 10 4 star values: 22 3 star values: 55 2 star values: 33 1 star values: 6

126 Ratings 5 star values: 10 4 star values: 22 3 star values: 55 2 star values: 33 1 star values: 6

• 5 star values: 10 4 star values: 22 3 star values: 55 2 star values: 33 1 star values: 6

  Martha Stewart Member     Rating: 5 stars       05/05/2014   See earlier note: 1 c. cornmeal (not cornbread!). Under "MEAT," the ingredients are in addition to the 1 1/2 lbs. ground sirloin. For additional flavor, I brown the onions and mushrooms, each separately and set aside. Then, I sauté the peppers and add the garlic and seasonings to bloom their flavors and set this mixture aside. Finally, I brown the meat (adding salt and pepper) and then add the tom. paste and diced tomatoes with its liquid. Combine all "MEAT" ingredients and adjust seasonings.  
  
  Martha Stewart Member     Rating: 5 stars       05/05/2014   A very good foundational recipe, easily adapted for your individual family. Here's my riff: CORNBREAD--1 c. yellow cornbread, 1/4 c. all purpose flour, 1 T white sugar, 1 1/2 tsp baking powder, 1/2 tsp salt (sea), 1/4 tsp baking soda, 1 egg, 3/4 c. sour cream, 1 T melted butter, add to batter 1/2 c. fresh or frozen corn. MEAT--baby bellas, 1/2 c. tom. paste, 1 can (14.5 oz) diced tom, 2 T minced garlic, 1 jalapeño, 2 tsp chili powder, 1/2 tsp cumin, 1 T brown sugar, 1/4 tsp cayenne. Raves!  
  
  Martha Stewart Member     Rating: Unrated       12/13/2013   This is a family favorite with one change - I mix in a little chili powder for a little more flavor. The cornbread recipe turned out well for me, sometimes I mix in a little cheddar.  
  
  Martha Stewart Member     Rating: Unrated       07/10/2012   My family loves this recipe. I took out the peppers, onion n mushrooms as I am allergic to most vegitables. But even without the ruffage it was a big hit. Thanks Martha  
  
  Martha Stewart Member     Rating: Unrated       03/13/2011   This dish definitely needed some more spice. I added in some Tony's and it tasted great. The cornbread though, was not so good. Next time I make this dish, I will use Jiffy cornbread mix instead.  
  
  Martha Stewart Member     Rating: Unrated       02/01/2011   I added 1 jalapeno  
  
  Martha Stewart Member     Rating: Unrated       01/30/2011   This is a great recipe. I added crushed red pepper and powdered garlic. It could still use more spice so next time I'll add one diced jalapeno.  
  
  Martha Stewart Member     Rating: Unrated       01/10/2011   I used a couple canned chipotle peppers with some sauce, and worchestershire sauce for the beef portion. I also nixed the tomato paste and added a small can of diced tomatoes. The cornbread had a wonderful light-cakey texture, but was a bit tart from the sour cream, so next time I'm going to substitute a little melted butter for some of the sour cream and maybe even add some corn and/or honey to the batter as well to bring out more corn flavor. Other than that, I'm ready for more!  
  
  Martha Stewart Member     Rating: Unrated       09/19/2010   Made the biscuits with soy sour cream and added 2 spoonfuls of sugar, they came out great! The filling needs some spices, maybe rosemary or thyme, but was pretty tasty. My husband had thirds.  
  
  Martha Stewart Member     Rating: Unrated       08/20/2010   This was kind of bland, even after I added worscestershire sauce and paprika and a bit of cumin. Ok for a regular cheap weeknight meal.  
  
  Martha Stewart Member     Rating: Unrated       02/27/2010   I like to use corn instead of mushrooms (drained canned or thawed frozen) and more seasoning - depending on my mood maybe chili powder or Italian or ...  
  
  Martha Stewart Member     Rating: Unrated       10/23/2009   This was really good. Next time, I'd probably add a little more salt and some sugar to the biscuits. I used a 9x13 pan instead of a skillet. Definitely something I'll make again.  
  
  Martha Stewart Member     Rating: Unrated       05/11/2009   This was a very good basic recipe. Adjust according to what your family likes to make it your own. I used sliced fennel instead of mushrooms. This one is a keeper!  
  
  Martha Stewart Member     Rating: Unrated       03/06/2009   I reduced the meat to 1 lb. and added a couple of garlic cloves to the peppers and onion. Other than that, I stuck to the recipe. I think the garlic was a definite improvement. My husband really liked it and even enjoyed the leftovers.  
  
  Martha Stewart Member     Rating: Unrated       02/26/2009   I think when cooking for your family and trying to keep a budget in mind I am always looking to stretch my meals. Using the leftovers from Italian Pot Roast...I cut the meat into bite size pieces and stirred it back in to the vegetables and added one small can of tomato sauce. Baked in 350 oven until bubbly added drop cornbread biscuits (jiffy mix) with a little parmesan and baked until golden. It was great. I did not have all the ingredients for this recipe as given so I improvised.  
  
  Martha Stewart Member     Rating: Unrated       02/26/2009   When trying a new recipe, I stick to it . In 30 years of cooking I have only thrown a dish out once--now twice. The corn bread was dry and tasteless. The meat was worse. If I ever tried it again, which I won't, I would greatly doctor it up with spices. It had no flavor. I understand the idea of simple ingredients, but it would be nice to have suggestions of spices that would work for people who are nove very experienced cooks.  
  
  Martha Stewart Member     Rating: Unrated       02/25/2009   I thought this was a a very good dish. I always add a step after stirring in the flour and water at this point in the recipe: taste and adjust seasonings. If you don't like the way it tastes at this point, you won't like the way the dish tastes at the end. And always understand that the onion and red peppers will have varying sweetness which will cause the recipe to need adjusting. I also used my own cornbread recipe, adding the sour cream to it. YUMMY  
  
  Martha Stewart Member     Rating: Unrated       02/25/2009   I plan to use my leftover italian pot roast and vegetables(from everyday food). Just cut the meat into small pieces. I will add my own drop cornbread biscuits and bake.I will let you know how it turns out.  
  
  Martha Stewart Member     Rating: Unrated       02/25/2009   It does tell you to preheat oven to 425 and then says...Bake until biscuits are golden brown... That seems clear that you take the skillet and put it in the oven for the cornmeal biscuit baking. re seasoning, taste certainly varies and this seems mild (yes, bland enough for small children). Adults can add their own heat -chiles, sauce etc Just reading the recipe, I'd say it's a good one to teach children (adults) a basic recipe/technique, and a one pan meal to boot.  
  
  Martha Stewart Member     Rating: Unrated       01/09/2009   This is absolutely disgusting!!! I read the reviews and used southwest seasoning in the meat mixture. That didn't even help. The cornbread has a very odd flavor, tastes nothing like cornbread. The meat mixture was bland. Also, it burned on the bottom while I was waiting for the cornbread to cook. The recipe isn't very clear. It says "bake 15 to 20 minutes. Well normally bake means to put it in the oven. It also does not say to turn the heat down after raising it to high.  
  
  Martha Stewart Member     Rating: Unrated       09/26/2008   I made the cornbread skillet pie last night and it was a big hit with the family. I made some changes, however. I used only 1 lb. of beef and 1 pepper. I used prepared salsa in place of the tomato paste, 2 tbsp. flour and water. It added the perfect zip to the dish. I also left out the mushrooms because I didn't have any.  
  
  Martha Stewart Member     Rating: Unrated       09/24/2008   Great recipe---Bringing back /stick to the ribs cooking. Kids need to get away from McD. How about a recipe for pasties. ??? Minn. has take out on this (like a pot pie) in a pastry crust. Finnish made them for iron ore workers for their lunch pails. Turnips/potato/carrots /beef ..keep up the good work.  
  
  Martha Stewart Member     Rating: Unrated       05/07/2008   I haven't tried this yet, but I think looking at your comments, I will put some kidney beans and chili/taco seasoning in it.  
  
  Martha Stewart Member     Rating: Unrated       03/12/2008   This is the first and only Everyday Food recipe that was a real bomb. The taste was extremely bland and nobody, including me, liked it. These were also some of the worst tasting biscuit/dumplings I've ever made. :-(  
  
  Martha Stewart Member     Rating: Unrated       01/20/2008   Though my family said the dish was good, it lacked a little "oomph" which would have made it great. I might add some adobo seasoning next time to give it some kick.  
  

  Martha Stewart Member

  Rating: 5 stars 05/05/2014

See earlier note: 1 c. cornmeal (not cornbread!). Under “MEAT,” the ingredients are in addition to the 1 1/2 lbs. ground sirloin. For additional flavor, I brown the onions and mushrooms, each separately and set aside. Then, I sauté the peppers and add the garlic and seasonings to bloom their flavors and set this mixture aside. Finally, I brown the meat (adding salt and pepper) and then add the tom. paste and diced tomatoes with its liquid. Combine all “MEAT” ingredients and adjust seasonings.

Rating: 5 stars

A very good foundational recipe, easily adapted for your individual family. Here’s my riff: CORNBREAD–1 c. yellow cornbread, 1/4 c. all purpose flour, 1 T white sugar, 1 1/2 tsp baking powder, 1/2 tsp salt (sea), 1/4 tsp baking soda, 1 egg, 3/4 c. sour cream, 1 T melted butter, add to batter 1/2 c. fresh or frozen corn. MEAT–baby bellas, 1/2 c. tom. paste, 1 can (14.5 oz) diced tom, 2 T minced garlic, 1 jalapeño, 2 tsp chili powder, 1/2 tsp cumin, 1 T brown sugar, 1/4 tsp cayenne. Raves!

Rating: Unrated 12/13/2013

This is a family favorite with one change - I mix in a little chili powder for a little more flavor. The cornbread recipe turned out well for me, sometimes I mix in a little cheddar.

Rating: Unrated

Rating: Unrated 07/10/2012

My family loves this recipe. I took out the peppers, onion n mushrooms as I am allergic to most vegitables. But even without the ruffage it was a big hit. Thanks Martha

Rating: Unrated 03/13/2011

This dish definitely needed some more spice. I added in some Tony’s and it tasted great. The cornbread though, was not so good. Next time I make this dish, I will use Jiffy cornbread mix instead.

Rating: Unrated 02/01/2011

I added 1 jalapeno

Rating: Unrated 01/30/2011

This is a great recipe. I added crushed red pepper and powdered garlic. It could still use more spice so next time I’ll add one diced jalapeno.

Rating: Unrated 01/10/2011

I used a couple canned chipotle peppers with some sauce, and worchestershire sauce for the beef portion. I also nixed the tomato paste and added a small can of diced tomatoes. The cornbread had a wonderful light-cakey texture, but was a bit tart from the sour cream, so next time I’m going to substitute a little melted butter for some of the sour cream and maybe even add some corn and/or honey to the batter as well to bring out more corn flavor. Other than that, I’m ready for more!

Rating: Unrated 09/19/2010

Made the biscuits with soy sour cream and added 2 spoonfuls of sugar, they came out great! The filling needs some spices, maybe rosemary or thyme, but was pretty tasty. My husband had thirds.

Rating: Unrated 08/20/2010

This was kind of bland, even after I added worscestershire sauce and paprika and a bit of cumin. Ok for a regular cheap weeknight meal.

Rating: Unrated 02/27/2010

I like to use corn instead of mushrooms (drained canned or thawed frozen) and more seasoning - depending on my mood maybe chili powder or Italian or …

Rating: Unrated 10/23/2009

This was really good. Next time, I’d probably add a little more salt and some sugar to the biscuits. I used a 9x13 pan instead of a skillet. Definitely something I’ll make again.

Rating: Unrated 05/11/2009

This was a very good basic recipe. Adjust according to what your family likes to make it your own. I used sliced fennel instead of mushrooms. This one is a keeper!

Rating: Unrated 03/06/2009

I reduced the meat to 1 lb. and added a couple of garlic cloves to the peppers and onion. Other than that, I stuck to the recipe. I think the garlic was a definite improvement. My husband really liked it and even enjoyed the leftovers.

Rating: Unrated 02/26/2009

I think when cooking for your family and trying to keep a budget in mind I am always looking to stretch my meals. Using the leftovers from Italian Pot Roast…I cut the meat into bite size pieces and stirred it back in to the vegetables and added one small can of tomato sauce. Baked in 350 oven until bubbly added drop cornbread biscuits (jiffy mix) with a little parmesan and baked until golden. It was great. I did not have all the ingredients for this recipe as given so I improvised.

When trying a new recipe, I stick to it . In 30 years of cooking I have only thrown a dish out once–now twice. The corn bread was dry and tasteless. The meat was worse. If I ever tried it again, which I won’t, I would greatly doctor it up with spices. It had no flavor. I understand the idea of simple ingredients, but it would be nice to have suggestions of spices that would work for people who are nove very experienced cooks.

Rating: Unrated 02/25/2009

I thought this was a a very good dish. I always add a step after stirring in the flour and water at this point in the recipe: taste and adjust seasonings. If you don’t like the way it tastes at this point, you won’t like the way the dish tastes at the end. And always understand that the onion and red peppers will have varying sweetness which will cause the recipe to need adjusting. I also used my own cornbread recipe, adding the sour cream to it. YUMMY

I plan to use my leftover italian pot roast and vegetables(from everyday food). Just cut the meat into small pieces. I will add my own drop cornbread biscuits and bake.I will let you know how it turns out.

It does tell you to preheat oven to 425 and then says…Bake until biscuits are golden brown… That seems clear that you take the skillet and put it in the oven for the cornmeal biscuit baking. re seasoning, taste certainly varies and this seems mild (yes, bland enough for small children). Adults can add their own heat -chiles, sauce etc Just reading the recipe, I’d say it’s a good one to teach children (adults) a basic recipe/technique, and a one pan meal to boot.

Rating: Unrated 01/09/2009

This is absolutely disgusting!!! I read the reviews and used southwest seasoning in the meat mixture. That didn’t even help. The cornbread has a very odd flavor, tastes nothing like cornbread. The meat mixture was bland. Also, it burned on the bottom while I was waiting for the cornbread to cook. The recipe isn’t very clear. It says “bake 15 to 20 minutes. Well normally bake means to put it in the oven. It also does not say to turn the heat down after raising it to high.

Rating: Unrated 09/26/2008

I made the cornbread skillet pie last night and it was a big hit with the family. I made some changes, however. I used only 1 lb. of beef and 1 pepper. I used prepared salsa in place of the tomato paste, 2 tbsp. flour and water. It added the perfect zip to the dish. I also left out the mushrooms because I didn’t have any.

Rating: Unrated 09/24/2008

Great recipe—Bringing back /stick to the ribs cooking. Kids need to get away from McD. How about a recipe for pasties. ??? Minn. has take out on this (like a pot pie) in a pastry crust. Finnish made them for iron ore workers for their lunch pails. Turnips/potato/carrots /beef ..keep up the good work.

Rating: Unrated 05/07/2008

I haven’t tried this yet, but I think looking at your comments, I will put some kidney beans and chili/taco seasoning in it.

Rating: Unrated 03/12/2008

This is the first and only Everyday Food recipe that was a real bomb. The taste was extremely bland and nobody, including me, liked it. These were also some of the worst tasting biscuit/dumplings I’ve ever made. :-(

Rating: Unrated 01/20/2008

Though my family said the dish was good, it lacked a little “oomph” which would have made it great. I might add some adobo seasoning next time to give it some kick.

All Reviews for Cornbread-and-Beef Skillet Pie

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cornbread-and-Beef Skillet Pie

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest