This is an old recipe I used to make when I lived in Yellowknife. It is similar to a Shepard’s Pie I suppose, but with a cornbread top instead of mashed potatoes.
I made this in a cast iron skillet but if you don’t have one, use a skillet that is oven proof or cook the meat in a frying pan, mix in the vegetables and then put everything into a deep casserole dish that will accommodate the recipe.. a pie pan is too shallow, and a square baking pan is too small as well. A 8 x 10 rectangle Pyrex dish will work. Serve with some salsa, & guacamole!\
NOTE: the topping is thick so if you make this in the skillet, & you don’t want alot of cornbread topping cut the recipe in half, if you are making this in a pyrex baking dish, use the whole recipe.
Here is the recipe
Beef & Cornbread Skillet Pie
1 large onion, chopped
1 lb ground beef
2 cups of frozen mixed vegetables ***you can use any small pre-cooked vegetable you’d like here..corn niblets, peas, etc
1 tsp chilli powder ***or to your taste
1 tsp salt
1 cup yellow cornmeal
1 cup water
1/2 cup oil
1/2 tsp baking soda
1/2 tsp salt
1 regular size creamed corn
- In an oven proof skillet ( if you have one) Saute onion until soft
- Add the ground beef and brown until throughly cooked. Break up the meat with your spoon so there isn’t any large chunks of ground beef…
- Add the frozen mixed vegetables and spices. Mix and heat through
- Make the cornbread topping..Beat the eggs, add the cornmeal, milk, oil, baking soda and creamed corn. Mix well
- If you have browned the meat in an oven-proof skillet, spread the meat mixture out evenly in the pan then pour the cornbread topping all over the meat mixture. If you are not using an oven-proof skillet, remove the meat mixture from the fry pan and put into a casserole dish, top with the cornbread topping then bake.
- Bake at 375F for 50 to 60 minutes until the cornbread is cooked
*** There is not any grated cheese in any of the pictures because I didn’t add it!