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Meat ‘n’ Pepper Cornbread

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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    6 servings


  • 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 large egg, room temperature, beaten
  • 1 cup 2% milk
  • 1/4 cup canola oil


  • 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° 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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Average Rating:
  • Terry
    Mar 17, 2020

    Very good. A little heavy on the amount of cornbread.

  • Sherron
    Mar 8, 2018

    No comment left

  • shortbreadlover
    Sep 3, 2016

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

  • FriedaG
    Jul 30, 2007

    No comment left