Last night, we had pork chops. Tonight, I’m not sure yet.
I wanted to share this easy recipe I prepared the other night. For us, it was a little change from the usual ground beef fixin’s and you can certainly tailor it to suit your mood and family very easily. I love the fact that its all done in one pan, and I used my trusty ol’ black iron skillet. The inspiration for our dinner can be found here by Martha Stewart. At times I’ve found her recipes overly complicated, but at least I know they’ve been tested and are probably delicious. My version is perhaps even simpler than the original recipe. My mother-in-law gave me a copy of her new All-American cookbook and the recipes seem to be easy to follow and yummy as well. I’m looking forward to adding some new meals to our usual repertoire.
Here’s my version of Beef and Cornbread Skillet
- 1 pound lean ground beef
- 1 onion chopped
- 1 cup or so of sweet bell peppers chopped
Brown the ground beef and drain any excess fat. My meat was so lean, I didn’t have any fat to drain. Before the beef is fully cooked I add the onions and peppers to cook. Add the following when the beef and veggies are fully cooked.
- salt and pepper
- about 1/4 c. Ketchup
- TSP paprika
- TSP dried oregano (fresh herbs would be great!)
- TSP garlic powder
For the Cornbread Topping, Combine the following in a bowl and drop by spoonful over the top of the beef mixture.
- 1/2 c. yellow cornmeal
- 1/2 c. AP flour
- 1 TSP baking soda
- 3/4 c. sour cream
- 1 large egg lightly beaten
Bake in a 425 degree oven until topping is golden brown. To make sure the cornbread doesn’t dry out, I would check for doneness at about 12 min. with a toothpick.
The finished product. Serve with cucumber salad and you have a delicious and healthy meal.