This one-pan cornbread pie comes together quickly, and makes use of summertime ingredients like tomatoes, peppers and corn. Created by Julie Van Rosendaal
Preheat the oven to 425˚F.
In a large ovenproof skillet (cast iron is ideal), cook the onion, beef and pepper, breaking the meat up with a spoon until the onion is soft and the beef is no longer pink.
Add the garlic, chili powder and cumin and cook for another minute.
Add the beans, corn, tomato sauce and salsa and season with salt and pepper.
Meanwhile in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
In a smaller bowl whisk together the milk, egg and oil, add it to the dry ingredients and stir just until combined. If you like, transfer the meat mixture into a baking dish, otherwise just drop the cornbread topping over the mixture in the skillet and transfer to the oven.
Bake for 20-25 minutes, until golden.
If you like, swap ground turkey for the beef, or make a big skillet of sautéed veggies—onions, peppers, zucchini, mushrooms and eggplant work well with the beans—for a vegetarian cornbread pie.