Ground Beef Cornbread Bake

This ground beef cornbread meal is one I made quite often when I was growing up.  Ground beef, onions, peppers, garlic, tomatoes, and spices with cornbread baked over the top.  It fills you up and disappears quick. It is one that even the kids enjoy eating and request that I make it often.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped
3 cloves garlic
1 (14 1/2 oz.) can diced tomatoes with green chilies or salsa
1 (8 oz.) tomato sauce
1 (4 oz.) can sliced mushrooms, drained
1 tsp. Worcestershire sauce
1 tsp. basil
1 tsp. oregano
1/2 tsp. dill seed (optional)
1/4 c. Parmesan cheese
2 c. flour
1/2 c. cornmeal
2 Tbs. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk or heavy cream
1 Tbs. melted butter

Directions

Preheat oven to 425°. Lightly spray one 11 x 7-inch baking pan or baking dish with cooking spray. Or if your cast iron skillet is oven safe, just leave the meat mixture in there for fewer dishes to wash. 

In a cast iron skillet, cook the ground beef, onion, green pepper, jalapeño pepper and garlic until the beef is no longer pink. Drain. 

Season the meat with salt, pepper and granulated garlic.

Add the tomatoes, tomato sauce, mushrooms, Worcestershire sauce, basil, oregano, and dill seeds. Bring to a boil. Reduce heat and simmer for 20 minutes, or until thickened.  Stir in Parmesan cheese.

Transfer the mixture to the prepared baking dish or leave in your cast iron skillet. 

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. 

In another bowl, combine egg, milk or cream and butter. Pour t this into the dry ingredients, stirring just until moistened. 

Spoon over the ground beef filling, spreading gently to cover the top.

Bake for 14 to 18 minutes, or until the filling is hot and bubbly and the cornbread is done.  Test by inserting a toothpick in the cornbread. If it comes out clean, it is done. Let stand for 5 minutes before cutting.