Save A hearty, comforting pie featuring savory beef and vegetables beneath a golden, slightly sweet cornbread crust—perfect for a cozy family dinner.
Growing up, this cornbread beef pie was a staple on blustery weeknights. The aroma of the cornbread crust rising in the oven always brought my family to the kitchen, eager for the first slice.
Ingredients
- Ground beef: 1 lb (450 g), 80/20 blend recommended
- Yellow onion: 1 medium, finely chopped
- Garlic: 2 cloves, minced
- Carrot: 1 medium, diced
- Frozen peas: 1/2 cup
- Frozen corn kernels: 1/2 cup
- Tomato paste: 1/4 cup
- Beef broth: 1 cup
- Worcestershire sauce: 1 tbsp
- Dried thyme: 1 tsp
- Smoked paprika: 1/2 tsp
- Salt: 1/2 tsp
- Black pepper: 1/2 tsp
- Olive oil: 2 tbsp
- Yellow cornmeal: 1 cup (120 g)
- All-purpose flour: 1 cup (125 g)
- Granulated sugar: 1 tbsp
- Baking powder: 1 tbsp
- Salt (for crust): 1/2 tsp
- Whole milk: 1 cup (240 ml)
- Large eggs: 2
- Unsalted butter: 1/4 cup (60 g), melted
Instructions
- Prep Oven:
- Preheat oven to 400°F (200°C).
- Sauté Veggies:
- Heat olive oil in a large skillet over medium-high heat. Add onion and carrot. Cook for 3–4 minutes until softened.
- Brown Beef:
- Add ground beef. Cook and break it up with a spoon until browned. Drain excess fat if needed.
- Add Flavor:
- Stir in garlic, tomato paste, thyme, smoked paprika, salt, and pepper. Cook for 1 minute.
- Simmer:
- Add beef broth, Worcestershire sauce, peas, and corn. Simmer for 5–7 minutes until slightly thickened. Remove from heat and transfer to a 9-inch (23 cm) deep-dish pie pan or baking dish.
- Mix Dry Ingredients:
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk milk, eggs, and melted butter. Add wet ingredients to dry and stir until just mixed—do not overmix.
- Top and Bake:
- Pour cornbread batter over beef filling, spreading evenly. Bake for 25–30 minutes, until golden and a toothpick inserted into the crust comes out clean.
- Rest and Serve:
- Let rest 10 minutes before serving.
Pin it This was the dish my mom always made when we needed extra warmth around the dinner table. Everyone would go back for seconds, and leftover slices never lasted until morning.
Required Tools
Large skillet, mixing bowls, whisk, 9-inch (23 cm) deep-dish pie pan or baking dish, measuring cups and spoons, spatula or wooden spoon
Allergen Information
Contains: Wheat (gluten), milk, eggs. May contain traces of soy if using certain broths or cornmeal brands. Always check ingredient labels if you have allergies.
Nutritional Information
Per serving: 420 calories, 19 g total fat, 39 g carbohydrates, 22 g protein
Pin it Letting the pie rest ensures the crust stays fluffy and the filling sets. Enjoy every hearty forkful!
Frequently Asked Questions
- → Can I substitute the beef with another protein?
Yes, ground turkey or chicken work well as lighter alternatives while maintaining the dish's texture and flavor.
- → What is the best way to ensure the cornbread crust bakes evenly?
Pour the cornbread batter evenly over the filling and bake at 400°F (200°C) until golden, usually 25–30 minutes, checking with a toothpick for doneness.
- → How can I add a spicy flavor to the dish?
Incorporate a diced jalapeño into the beef mixture during cooking to add a subtle heat without overpowering other flavors.
- → Are there any common allergens in this dish?
This dish contains wheat (gluten), milk, and eggs. Always check ingredient labels for any potential traces of soy or other allergens.
- → What sides complement this cornbread beef pie?
It pairs nicely with a fresh side salad or roasted vegetables to balance the hearty main components.
- → Can I prepare the filling ahead of time?
Yes, the beef and vegetable filling can be made in advance and stored in the refrigerator. Add the cornbread batter and bake when ready to serve.