Cornbread and Beef Skillet Pie – Oh My!

Lately it seems that I have fallen in love with my cast iron skillets all over again. It is amazing all the different delicious meals that can be had in a single skillet. That and they make a great door stop!

This dish reminded me of my Cornbread Taco Bake, only completely different. The taco bake is a true casserole, as in cooked in a casserole dish. The beans are purely optional, served on the side. Yeah, the more I think about it, the more I realize the two aren’t alike, except for the cornbread topping. Still, you gotta love that one-skillet presentation. Meat, beans, cornbread all cooked up in a big skillet – what’s not to love?

Cornbread and Beef Skillet Pie
1 lb. Lean Ground Beef
1 can Ranch Style Beans
1 can Yellow Corn
1 box Jiffy Corn Muffin Mix
1 large Egg
1 large Egg Yolk
1/4 cup Vegetable Oil
1/3 cup Milk
1 tablespoon Honey (optional)
1-4 to 1/2 Cup Pepper Jack Cheese

Heat oven to 400 degrees. In a large cast iron skillet, cook beef over medium-high heat, breaking it up with the back of a spoon until browned, 5 to 7 minutes. Stir in the beans and corn and cook simmer for 2 minutes.

Meanwhile, prepare the cornbread. In a mixing bowl, combine Corn Muffin Mix, whole egg plus one egg yolk, vegetable oil, milk and honey. Stir to blend. Spread the cornbread batter over the beef mixture, leaving a 1/2-inch border all the way around for the cornbread to expand. Sprinkle with cheese as desired.

Bake until golden brown and a toothpick inserted into the cornbread comes out clean, 15 to 20 minutes. Let cool for 5 minutes before serving.

This one-skillet supper is great with a simple green salad.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen