Picadillo corn bread cobbler

Main Dish
4 servings
20 min
25 min
Very Easy
Delicious, tasty, good wholes there.


Number of serving: 4

1) For the Picadillo :

1/2 medium onion, diced

1 bell pepper, diced

1 tablespoon olive oil

1 lb ground beef

1 packet Nueva Cocina picadillo seasoning

1 can (8 oz) tomato sauce

1/2 cup water

3/4 cup red wine

2) For the Cornbread cobbler :

2/3 cup cornmeal

1/3 cup rice flour mix

1/2 teaspoon xanthan gum

1 1/2 teaspoon baking powder

2 teaspoon sugar

1 teaspoon paprika

1/4 teaspoon cayenne

1 teaspoon granulated garlic

1/3 cup milk

1 egg

1/2 cup grated cheese (cheddar or mozzarella)


  • 1) Heat up the olive oil in a cast iron skillet, add the onion and pepper, and cook until softened. Scrape to the sides, turn the heat up a little, and break the meat up into the pan.
  • Cook until browned. Sprinkle the seasoning on, stir, and let cook for a minute.
  • Add the tomato sauce, water, and wine, stir, and let cook on low while you mix up the cornbread cobbler topping.
  • 2) Preheat the oven to 375. Mix together the dry ingredients, then add in the milk, egg and cheese.
  • Mix just until combined, then plop by tablespoons on top of the meat mixture.
  • Bake 20 minutes, until the top is starting to brown and a toothpick comes out clean.


Picadillo corn bread cobbler, photo 1Picadillo corn bread cobbler, photo 2Picadillo corn bread cobbler, photo 3Picadillo corn bread cobbler, photo 4


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