Pepper Beef Cornbread Scoops
Crisp cornbread rounds cradle saucy pepper beef, pickled onions, and cool sour cream for a bold handheld snack.
Prep: 12 · Cook: 20 · Total: 32 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (104 reviews)
INSPIRED BY
This original handheld snack brings together skillet beef and the sweet-savory comfort of cornbread. The little cups bake quickly, hold the saucy filling neatly, and get a bright finish from pickled onions.
Story
Theo wanted a snack that could survive a road trip pit stop and still feel like a proper party bite. The cornbread scoops are crisp at the rim, the beef is smoky and saucy, and pickled onions cut through with just the right snap. Put them on a tray and watch them disappear before the game starts.
By Theo
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 large egg
- 3/4 cup buttermilk
- 2 tablespoons melted butter
- 1 pound lean ground beef
- 1 small red bell pepper, finely diced
- 1/2 cup tomato sauce
- 1 teaspoon smoked paprika
- 1/3 cup sour cream
- 1/3 cup quick-pickled red onions
Instructions
- Heat the oven to 425 F and grease a 12-cup muffin tin, then whisk the cornmeal, flour, and baking powder together.
- Whisk the egg, buttermilk, and butter in a second bowl, stir into the dry ingredients, and divide among the muffin cups.
- Bake the cornbread for 10 minutes until the tops are just set, then press the centers with the back of a spoon to form scoops.
- Brown the beef and bell pepper in a skillet over medium-high heat for 6 minutes, breaking the meat into small crumbles.
- Stir in the tomato sauce and paprika and simmer for 4 minutes until thick enough to mound on a spoon.
- Fill each cornbread scoop with beef, add sour cream and pickled onions, and serve while the edges are crisp.
Chef Tips
- Press the cornbread centers while they are warm because they firm up as they cool.
- Keep the beef mixture thick so the scoops stay crisp.
- A mini muffin tin makes party-size bites; reduce the first bake to 7 minutes.
- Add sliced jalapeno if your crowd likes extra heat.
Cook's Notes
- **Scoops:** Shape the wells while the cornbread is hot.
- **Beef:** Cook the filling until thick.
- **Topping:** Add sour cream just before serving.