Though this dish isn't extremely peppery; if you have any family members who are a little pepper-skittish, of course you can omit the jalapenos from the cornbread topping and substitute the pepper jack cheese with Cheddar or Colby Jack cheese.
You and yours will enjoy this hamburger skillet pie as a satisfying and comforting weeknight meal. I've also provided directions for using the topping recipe for an 8" or 10" skillet of just cornbread.
It's Kinda Like A...
Hamburger Skillet Pot Pie!
Serves about 6
The Ground Beef Base
- 2 TB extra virgin olive oil
- 1 c. medium-chopped onion (frozen is fine)
- 1 c. (cleaned and cored) medium-chopped, red or orange (or a mixture) bell pepper
- 2 tsp. minced garlic
- 2 lbs. ground beef chuck
- 1/4 c. tomato paste
- 2 tsp. dried oregano leaves
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- 2 large slightly beaten eggs
- 1 c. crushed (not too fine) butter or honey-wheat crackers (I used honey-wheat)
- 2 c. medium-shredded pepper jack cheese
The Triple Cheddar Cheese and Jalapeno Cornbread Topping*
- 1 1/2 c. stone-ground yellow cornmeal
- 2/3 c. pre-sifted all-purpose flour
- 3 TB sugar
- 1/2 tsp. baking soda
- 2 TB baking powder
- 3/4 tsp. salt
- 1 large slightly beaten egg, room temperature
- 1 TB vegetable oil
- 1 1/4 c. buttermilk (you can substitute cultured Buttermilk Blend - a canned powder you mix w/water...available at Kroger and Walmart...follow directions on the can)
- 1 c. finely shredded triple Cheddar cheese (Vermont white, sharp & mild)...Kraft makes
- 1/2 c. (about 2 medium-large) jalapenos, cleaned, cored, seeded & chopped into about 1/4" pieces
Here You Go...
How's That Look?
The Ground Beef Base
- Heat the oil in a seasoned 10" cast iron skillet, with a 2" depth, on medium-high heat until a drop of cold water pops. Saute the onion and bell pepper until soften (about 4 minutes). Add the garlic and saute another minute or two.
- Add the ground chuck and cook until browned, breaking up frequently. Stir in the tomato paste, oregano, salt and pepper, then remove from the stove.
- Mix in the egg, crushed crackers and pepper jack cheese. Set aside.
- Preheat the oven to 425º.
- In a mixing bowl, whisk together the dry ingredients.
- Make a well in the center of all the dry ingredients...add the egg, vegetable oil and buttermilk. Mix just until all the ingredients are incorporated. Stir in the Cheddar cheese and jalapenos.
- You will have about 3 c. of batter. Pour and evenly spread 2 c. of the batter onto the top of the ground beef mixture in the skillet (no need to further grease the pan before you add the batter). Hold the remaining cup of batter for a baby pan of cornbread, if you like.*
- Place the hamburger pie in the preheated oven for about 18 minutes or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and serve slices directly from the pan. (If you have leftovers, slice and refrigerate...up to 4 or 5 days, or freeze.)
Lay out all your ingredients and utensils for the hamburger pie before you begin...for the base and topping.
The cornbread topping is adapted from my recipe Dixie Girl Makes Yankee Cornbread.
You Can Just Call That...
Baby Skillet Mine!
For The Baby Pan of Cornbread
- Place a 6" seasoned cast iron skillet with 2 TB of vegetable oil in the preheated 425º oven for about 10 minutes (while you pour the other batter over the ground beef mixture for the hamburger pie).
- Remove the preheated pan with oil from the oven and swirl the hot oil around the pan.
- Pour the extra cup of cornbread batter into the pan and bake, at the same time you cook the hamburger pie, for about 18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the pan from the oven (about the same time as the hamburger pie). After about 5 minutes, loosen the edges of the baby pan of cornbread with a knife and flip onto a plate.
- Reserve for another meal or snack. This jalapeno cornbread is terrific sliced and toasted with cherry preserves (try that for breakfast)! Also freezes well.
For A Whole Skillet of the Triple Cheddar Cheese and Jalapeno Cornbread
- Preheat the oven to 425º.
- Add about 1/4" depth of oil (approx. 1/4 c.) to a seasoned 8" cast iron skillet. Using a brush, coat the sides of the skillet with some of the oil.
- Heat the greased skillet in the oven for about 10 minutes or until a drop of cold water sizzles.
- Pour all of the batter into the skillet. Bake about 22 minutes or until golden, firm and a toothpick inserted into the center comes out clean.
- Carefully remove from the oven. After about 5 minutes, loosen the cornbread from the edges of the pan with a knife and flip onto a serving plate.
For a pan of cornbread that will serve about 8:
Use a 10" cast iron skillet and double the ingredients, except use about 1/3 c. plus 2 TB vegetable oil to grease the skillet and bake at 450º for approx. 25 minutes.