Cornbread Pie
Submitted by Kattiuskha
Hearty ground beef and cheddar layered between creamy cornbread made with real creamed corn. A rustic, filling one-dish dinner that’s ready in about an hour with minimal prep.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsThink of this as the love child of cornbread and a meat pie, and honestly, it might be the best thing to happen to ground beef on a weeknight.
Seasoned beef and onions get sandwiched between two layers of moist, creamy cornbread batter laced with real creamed corn. A generous blanket of melted cheddar in the middle ties everything together.
One dish, one hour, and the whole family fed. That’s the kind of math we like.
Chef Tips
- Drain the beef really well after browning. Excess grease will make the bottom cornbread layer soggy.
- Use sharp cheddar for more flavor punch so you don’t need to pile on extra cheese.
- Let it rest 10 minutes after baking so the layers set and you get clean slices instead of a delicious avalanche.
Ingredients
Directions
In a medium mixing bowl, combine the first 6 ingredients.
Blend thoroughly.
In a skillet, brown beef and onion, drain.
In a greased baking dish , spread ½ the cornbread mixture.
Cover this with all of the meat mixture.
Sprinkle meat with cheese.
Top with remaining cornbread mixture. Bake at 375℉ (190℃). for about 45 minutes, or until done.
If desired, spread butter or margarine on top.
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