This cornbread supper skillet is so easy and so fast, you’ll think you’re making Homemade Hamburger Helper. Only different. With cornbread! And it’s delicious. You can use this as a go-to dish for a quick dinner when you have no time at all, or bake it when you have lots of time and spend your spare time lounging on the couch! No one will know the difference because it’s that good.
Please, please, please make your cornbread homemade. I’ve included my recipe here. If you must, must, must you can substitute one of those awful cornbread mixes. But you will be sorry! (If I can convince you of one thing, please let me convince you to never use a cornbread mix. Cornbread is so quick and simple, and so wonderful.)
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How to make Cornbread Supper Skillet:
1 pound ground beef
1/4 cup onions, chopped
1/2 cup peppers (hot or sweet), chopped
1 tablespoon cornstarch
1 tablespoon garlic powder
1 tablespoon chili powder
1 teaspoon salt
16 ounces canned tomatoes
1 cup cheese (any), shredded (optional)
1 recipe cornbread (below)
Brown ground beef in a skillet.
Strain the grease, leaving enough in the skillet to coat the skillet for baking. Combine all the ingredients in a bowl (except for the cornbread, of course).
You can add just about anything to the meat mixture. When fresh veggies are in season, add a 1/2 to 3/4 cup fresh corn, chopped zucchini, etc, whatever floats your boat.
My iron skillet is a 9-inch and this works perfectly for the recipe as listed above and can also take about 1/2 to 3/4 more of fresh veggies mixed in. Be careful not to add too much extras to fit your skillet size.
Prepare the cornbread!
Find out more about my cornbread here.
How to make Cornbread:
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup butter (cut up) or oil
2 eggs
1 cup milk (or buttermilk)
In a mixing bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Add butter or oil, eggs, and milk or buttermilk. Stir to combine. Don’t overstir.
I’m currently still in my state of amazement that I’m making cornbread with my own cow’s milk. And my chickens’ eggs.
I am in love with baking with my own farm-fresh ingredients!!!!!
Spread half of the cornbread mixture in the bottom of the greased skillet. (Same skillet you cooked the ground beef in–spread the reserved grease around from browning the ground beef to grease the skillet.)
Add meat mixture and top with shredded cheese, if using. You don’t have to add cheese. I don’t always. When I do, I like cheddar or jack. But any cheese you like will do.
Pour/spoon out the rest of the cornbread mixture on top and spread it around to cover.
Bake in a 350-degree oven for about 35 minutes. Watch it–it’s done when the top of the cornbread is starting to brown.
You will love this! I promise.
And yes, you can make this in a skillet that is not an iron skillet. But if you don’t have an iron skillet, why not?
See this recipe at Farm Bell Recipes and save it to your recipe box.
CherShots says:
That’s my kind of cooking ~ We love cornbread and that looks oh so yummy!
On April 17, 2010 at 1:37 am
princessvanessa says:
Sounds delicious.
I think that when I make it I will make a second batch of the meat mixture and vacuum pack it for the freezer. That way when I want it again all I will have to do is thaw and warm up the meat filling and make up the cornbread to go with it.
I usually do this with the meat filling for tacos. It makes for an easy and quick meal.
On April 17, 2010 at 2:05 am
Lori Skoog says:
This is what I call comfort food. Great recipe.
On April 17, 2010 at 7:16 am
Carol Langille says:
This looks wonderful, Suzanne, and I like the idea from PrincessVanessa about making enough to freeze another batch. I am all for being prepared!
Awww….you and I have the same bunny and chick salt and pepper shakers!!! Aren’t they sweet?
I’m making a new recipe for dessert today…it’s called Georgie Porgie Pudding and Pie. I’ll let you know how it goes!
On April 17, 2010 at 8:16 am
Anke says:
That looks and sounds sooo good! I will most definitely give this a try.
On April 17, 2010 at 8:26 am
Mary says:
I am going to try this one. My husband doesn’t really like cornbread, but maybe I can convince him with this. Thank you.
On April 17, 2010 at 8:28 am
Lucy says:
That looks just too good. I may have to try it.
On April 17, 2010 at 9:14 am
CindyP says:
Oh, that sounds delicious! I think this will be supper tonight!
Love, love, love your cornbread! John will now eat cornbread, now that I’ve found a recipe that doesn’t fall apart being so dry.
On April 17, 2010 at 9:31 am
I Wanna Farm says:
You’re eggs have a really good color in the yolks. I’m getting my very first farm-fresh organic eggs on Monday! For free! My husband found out that his workmate raises chickens for that purpose and he’s going to gift me some. 🙂 Finding local eggs has been impossible for me.
On April 17, 2010 at 9:47 am
Michele Messier says:
I’m going to try this, looks great! :hungry: :hungry: :hungry:
On April 17, 2010 at 10:40 am
CATRAY44 says:
This sounds so good! I think I will make it tonight! I bet it would be good with chicken and cumin, too!
On April 17, 2010 at 10:53 am
Jessica says:
This looks amazing! My family and I always make my grandmother’s chili with cornbread and I’m going to try and use the chili recipe as the meat mixture and see how it turns out!
On April 17, 2010 at 11:49 am
mamawolf says:
Cool, gray, rainy spring evening, skillet cornbread supper. What could be better. Perfection in a cast iron skillet (we have had it about 45 years and it just gets better), :fairy:
On April 17, 2010 at 7:41 pm
DonnaTN says:
Thanks for this wonderful sounding recipe! Now I have a quick supper for tomorrow!
On April 17, 2010 at 10:16 pm
sondra says:
Oh, yummy looking!
On April 17, 2010 at 11:15 pm
Cindy says:
Made this tonight
I used the tablespoon of garlic but it was granulated. I think granulated is stronger than powder. I didn’t have my iron skillet so I used a stainless steel pan and the cornbread was soggy on the bottom. I am certain that these were all my fault. :yes: With a little bit of tweaking I will make this again…thanks
On April 18, 2010 at 2:13 am
Becky (central oregon) says:
Going so good and then you had to go and put sugar in the corn bread!!!!!
Love your site
On April 18, 2010 at 10:15 am
lavenderblue says:
My very favorite cornmeal is Hodgeson Mills but all I can find around here is the white. I thought that was the Southern kind. Not the New York kind.
I make something similar to this but “Mexican” it up more with hot peppers or Rotel tomatoes, oregano and/or cumin and cilantro in with the hamburger, salsa for the side and sour cream to make it good and fattening. For some reason, even though I often bake cornbread in a skillet, I’ve never thought of doing this whole thing in a skillet. Always transferred everything to a glass baking dish. I like the idea of washing fewer pans.
On April 18, 2010 at 3:29 pm
Janice says:
Now that is true homemade cornbread with all of your farm fresh ingredients.
When I was a child I would watch my Daddy eat cold cornbread crumbled into a glass of buttermilk just like it was cereal.
On April 18, 2010 at 9:49 pm
Jenny says:
My normally very picky 4 year old loved this version of food! We added a bean and corn salsa instead of straight canned tomatoes, but loved every bite. All three boys in the house asked to take it in their lunches for school this week.
On April 20, 2010 at 1:55 pm
whaledancer says:
This was a huge hit at our house. First off, when I served it DH said “That does look pretty.” This is unusual; DH doesn’t usually comment on how dinner looks. Then he said “This is really very good.” THEN tonight we had it leftover and he said “This is even better than the first time.” And yes, I liked it, too. Plus it was easy to make. This one’s a winner; I’ll be making it again.
On April 20, 2010 at 11:48 pm
whaledancer says:
Oh, forgot to ask about the garlic. I like garlic. A lot. I like a lot of garlic. People tease me about putting garlic in everything. But a tablespoon of garlic powder for a pound of hamburger is a powerful lot of garlic. Just wondering is that was supposed to be a teaspoon?
On April 20, 2010 at 11:56 pm
The Lyrical Designer says:
OH MY GOODNESS :hungry: this was SO scrumptious!!! its a keeper. Cornbread is an addiction for me so this is just heavenly!! thank you so much for this recipe!! i love all your sections on this website and i look forward to new ones everyday! :hug:
On September 20, 2010 at 9:53 pm
zteagirl71 says:
This is like tamale pie that has a cheesy polenta like top crust. Topping it with cornbread is a genius option!
On October 26, 2015 at 5:33 pm