It suits me to be able to brown and bake this cornbread in the same cast-iron-skillet—such convenience!
Ingredients
1 pound ground beef
1 cup chopped green pepper
1 cup chopped onion
2 cans (8 ounces each) tomato sauce
1-1/2 teaspoons chili powder
1 teaspoon salt, divided
1/4 teaspoon pepper
1 cup all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 large egg, room temperature, beaten
1 cup 2% milk
1/4 cup canola oil
Directions
In a 10-in. cast-iron or other ovenproof skillet, lightly brown ground beef, green pepper and onion; drain. Add tomato sauce, chili powder, 1/2 teaspoon salt and pepper; simmer 10-15 minutes.
Meanwhile, combine flour, cornmeal, sugar, baking powder and remaining 1/2 teaspoon salt. Combine egg, milk and oil; stir into dry ingredients just until moistened. Pour over beef mixture.
Bake at 400° until golden, 20-25 minutes. Serve in skillet, or cool briefly, then run a knife around edge of skillet and invert on a serving plate; cut into wedges.