Description
A delightful dish combining a savory beef filling with a sweet and buttery cornbread crust, perfect for family gatherings.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn kernels
- 1/4 cup tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 400°F. Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and diced carrot, sautéing for 3-4 minutes until softened.
- Add the ground beef to the skillet, breaking it apart as it cooks until browned.
- Stir in garlic, tomato paste, thyme, smoked paprika, salt, and black pepper. Sauté for another minute, then add beef broth and Worcestershire sauce. Stir in peas and corn, simmer for 5-7 minutes until thickened. Transfer the filling to a 9-inch pie pan.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, eggs, and melted butter. Combine wet and dry ingredients gently.
- Pour cornbread batter over the beef filling, spreading evenly. Bake for 25-30 minutes until the crust is golden brown. Let rest for 10 minutes before serving.
Notes
Serve warm with a salad or steamed veggies. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg