Cornbread-and-Beef Skillet Pie Recipe

Cornbread-and-Beef Skillet Pie Recipe

How To Make Cornbread-and-Beef Skillet Pie

Featuring a combination of beef, bell peppers, mushroom and cornbread, this skillet pie is an easy dinner dish that comes together in one pan.

Preparation: 25 minutes
Cooking: 20 minutes
Total: 45 minutes



  • ½cupyellow cornmeal
  • ½cupall-purpose flour,(plus 2 tbsp), spooned and leveled
  • 1tspbaking soda
  • coarse salt and ground pepper
  • 1tbspolive oil
  • 2red bell peppers,ribs and seeds removed
  • 1mediumred onion
  • 1pkgwhite mushrooms
  • lbsground sirloin
  • ¼cuptomato paste
  • ¾cupsour cream,reduced-fat
  • 1largeegg


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

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

  3. Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, for 3 to 5 minutes. Stir in remaining 2 tablespoons flour and ⅔ cup water; season with salt and pepper.

  4. 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.

  5. Bake for 15 to 20 minutes, until biscuits are golden brown and a toothpick inserted in center comes out clean.


  • Calories: 679.75kcal
  • Fat: 38.33g
  • Saturated Fat: 15.77g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 15.62g
  • Polyunsaturated Fat: 2.26g
  • Carbohydrates: 40.28g
  • Fiber: 4.31g
  • Sugar: 8.16g
  • Protein: 42.39g
  • Cholesterol: 201.60mg
  • Sodium: 958.63mg
  • Calcium: 123.32mg
  • Potassium: 1131.31mg
  • Iron: 5.51mg
  • Vitamin A: 204.35µg
  • Vitamin C: 82.90mg
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