Hearty Ground Beef & Cornbread Pie for a Cozy Family Dinner

a savory, saucy layer of seasoned ground beef and veggies, all topped with a golden, slightly sweet cornbread crust that bakes up fluffy and delicious. It’s like a cozy shepherd’s pie got a Southern twist, and let me tell you, it’s a match made in heaven. This isn’t some fussy, complicated dish; it’s pure, honest comfort food that comes together in one pan for a satisfying meal the whole family will ask for again and again. So good.

Why You’ll Love This Ground Beef & Cornbread Pie

You’re going to love this recipe because it’s the ultimate solution for a busy night. It’s a complete meal all on its own—protein, veggies, and a bread-y topping—so you don’t have to worry about making extra sides unless you really want to. The ingredients are simple, affordable, and probably already in your pantry. And the best part? That cornbread topping soaks up all the savory juices from the beef filling, creating a flavor that is so, so good. It’s hearty, comforting, and just the thing to warm you up from the inside out.

Ingredients

• 1 lb ground beef (80/20 blend for the best flavor and moisture)
• 1 yellow onion, diced (adds a sweet, aromatic base)
• 2 cloves garlic, minced (for that essential savory depth)
• 1 bell pepper, any color, diced (adds color and a subtle sweetness)
• 1 (15 oz) can corn kernels, drained (for a pop of sweetness and texture)
• 1 (15 oz) can diced tomatoes, with their juices (forms the saucy base of the filling)
• 2 tablespoons tomato paste (concentrates the tomato flavor)
• 1 cup beef broth (adds richness and creates the perfect sauce consistency)
• 1 teaspoon Worcestershire sauce (imparts a deep, umami kick)
• 1 ½ teaspoons chili powder (brings warm, earthy flavor)
• 1 teaspoon dried oregano (adds a classic herbal note)
• Salt and black pepper to taste (for seasoning all layers)
• 1 (8.5 oz) box Jiffy corn muffin mix (the easy, slightly sweet base for the topping)
• 1 large egg (binds the cornbread batter)
• ⅓ cup milk (adds moisture to the cornbread batter)

Step-by-Step Method

1. Preheat your oven to 400°F (200°C). Grab a 10-inch cast-iron skillet or a 2-quart baking dish.
2. Let’s make the filling! Brown the ground beef in your skillet over medium-high heat, breaking it up with a spoon, for about 5-7 minutes until no pink remains. Drain off any excess grease.
3. Add the diced onion, bell pepper, and garlic to the beef. Cook for another 4-5 minutes, stirring often, until the veggies have softened.
4. Stir in the tomato paste, chili powder, and oregano. Cook for one minute until fragrant. This wakes up the spices!
5. Pour in the diced tomatoes with their juices, drained corn, beef broth, and Worcestershire sauce. Give it all a good stir. Bring the mixture to a simmer and let it cook for about 5-7 minutes, until the liquid has thickened slightly. Season generously with salt and black pepper. Take it off the heat.
6. In a medium bowl, whisk together the corn muffin mix, egg, and milk until just combined. It’s okay if there are a few lumps.
7. Drop large spoonfuls of the cornbread batter over the hot beef filling. Carefully spread it into an even layer, sealing it to the edges.
8. Bake for 15-20 minutes, or until the cornbread topping is deeply golden brown and a toothpick inserted into the center comes out clean.
9. Let the pie stand for about 5-10 minutes before serving. This helps the filling set so you get perfect slices.

Serving Ideas & Pairings

This pie is a whole meal by itself, but if you’re looking to round things out, a simple crisp green salad with a tangy vinaigrette is my absolute go-to. It cuts through the richness beautifully. For a heartier spread, some steamed green beans or roasted broccoli on the side would be fantastic. And if you have a crowd to feed, why not add a bowl of creamy coleslaw? The cool, crunchy contrast is just wonderful.

Flavor Twists

Feel like mixing it up? Try adding a can of drained black beans or kidney beans to the filling along with the corn for extra fiber and heartiness. If you like a little kick, a diced jalapeño (seeds removed for less heat) sautéed with the onions or a dash of hot sauce stirred into the filling will do the trick. For a cheesy twist, stir a half cup of shredded cheddar into the cornbread batter before spreading it on top. Honestly, if you hate heat, skip the cayenne, but a little pinch really wakes up the other flavors.

Storage Tips

Let any leftovers cool completely before storing. Cover the skillet tightly with foil or transfer portions to an airtight container. It’ll keep in the fridge for 3-4 days. To reheat, I find the oven is best. Pop a portion in a baking dish, cover with foil, and warm at 350°F for about 15-20 minutes, until heated through. You can also microwave single servings for a quick fix, though the cornbread topping might get a tad soft. This pie also freezes well for up to 3 months. Thaw it overnight in the fridge before reheating.

Quick Dinner Ideas for Busy Nights

We all need those go-to easy weeknight dinners that we can get on the table without a fuss. My best advice? Keep your pantry stocked with basics like canned tomatoes, corn, and a few boxes of corn muffin mix. Brown that ground beef while you chop one onion and one pepper—that’s the bulk of your prep right there. In about the time it takes to preheat your oven, your filling can be simmering. This Ground Beef & Cornbread Pie is the champion of cheap dinners for a family that don’t taste cheap at all.

Equipment Needed

You don’t need anything fancy here! A good, oven-safe 10-inch skillet is my favorite tool for this because you can cook the filling and bake it all in one pan. But if you don’t have one, no worries. Just brown the beef and veggies in any large skillet, then transfer everything to a greased 2-quart baking dish before adding the cornbread topping and baking.

FAQs

• Can I make this Ground Beef & Cornbread Pie ahead of time? Absolutely! You can prepare the beef filling a day or two in advance and store it in the fridge. When you’re ready to eat, just warm the filling up in your skillet, top with the fresh cornbread batter, and bake. It’s one of my favorite healthy dinner recipes for meal prep.
• What’s the best way to know when the cornbread is done? The top will be a beautiful golden brown, and the edges will be pulling away from the sides of the pan. The most reliable test is to insert a toothpick into the center of the cornbread topping. If it comes out clean, it’s done.
• Can I use a different ground meat? Of course! Ground turkey or chicken would work well for a lighter option. Just note that leaner meats have less fat, so you might need a touch of olive oil to sauté your veggies.
• My family loves cheese. Can I add it? Please do! Sprinkle a half cup of shredded sharp cheddar over the hot beef filling right before you add the cornbread batter. It creates a delicious cheesy layer in between.