NOTHING BAD EVER CAME OUT OF A SKILLET:

Cornbread-and-Beef Skillet Pie (Seattle PI, 11/07/07)

1/2 cup yellow cornmeal

1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)

1 teaspoon baking soda

Coarse salt and ground pepper

1 tablespoon olive oil

2 red bell peppers (ribs and seeds removed), thinly sliced

1 medium red onion, chopped

1 package (10 ounces) white mushrooms, trimmed and thinly sliced

1 1/2 pounds ground sirloin

1/4 cup tomato paste

3/4 cup reduced-fat sour cream

1 large egg, lightly beaten

Preheat oven to 425 degrees. In a small bowl, whisk together cornmeal, 1/2 cup flour, baking soda and 1/2 teaspoon salt; set aside.

In a large ovenproof skillet, heat oil over medium-high. Add peppers, onion and mushrooms; season with salt and pepper. Cook until tender, 6 to 8 minutes, tossing occasionally.

Raise heat to high; add beef and tomato paste. Cook, stirring, until meat is no longer pink, 3 to 5 minutes. Stir in remaining 2 tablespoons flour and 2/3 cup water; season with salt and pepper.

Make cornmeal batter: Add sour cream and egg to reserved cornmeal mixture; stir just until moistened.

Drop tablespoons of batter over beef mixture in skillet, 1 inch apart. Bake until biscuits are golden brown and a toothpick inserted in center comes out clean, 15 to 20 minutes.

-- Recipe from the November issue of Everyday Food