Game-day mexican cornbread skillet pie?

4 servings
15 min
30 min
Very Easy


Number of serving: 4
1 1/2 cups cornmeal

1 teaspoon salt

2/3 cup oil

1 cup sour cream

3 teaspoons baking powder

1 can cream style corn

2 eggs, slightly beaten

1 small can green chiles

2 cloves garlic, minced

1 onion, chopped

1 red bell pepper, chopped

2 roma tomatoes, seeded and chopped

1 pound lean ground beef

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon salt

dash cayenne pepper

1 cup shredded cheddar cheese


  • Preheat the oven to 350 degrees. Mix the first 8 ingredients in a bowl and set aside.
  • In a medium pan, saute the onions, garlic and peppers over medium-high heat until soft. Add in the ground beef and cook through.
  • Drain off grease and stir in the tomatoes, cumin, chili powder, black pepper, salt and cayenne pepper. Remove from heat.
  • Grease a cast iron skillet and sprinkle the bottom with a little cornmeal. Spread half of the cornbread mixture, followed by the beef mixture.
  • Top with the cheddar cheese, then spread the remaining cornbread mixture over the top. Bake for 45-50 minutes, or until golden brown.


Rate this recipe:
Generate another secure code = 

Related recipes