Perfectly golden baked cornbread creates a crust over juicy ground meat cooked with tomato sauce, raisins and olives. A celebrated dish throughout Latin America, this picadillo filling will win you over with its sweet and savory flavors.
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | 6 servings |
| Total: | 1 hr 45 min |
| Prep: | 30 min |
| Cook: | 1 hr 15 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large Spanish onion, chopped
- 3 large cloves garlic, minced
- Two 3- to 4-inch long whole cinnamon sticks
- 2 whole cloves
- 1/8 teaspoon ground allspice
- 2 pounds ground beef chuck
- 2 teaspoons kosher salt plus more to taste
- Freshly ground black pepper
- 2 cups tomato sauce (about one 15-ounce can)
- 3/4 cup raisins
- 1/2 cup green pimento-stuffed Spanish olives, quartered
- 1/3 cup slivered almonds, toasted
- 1 1/2 cups stone-ground cornmeal
- 3 tablespoons unbleached all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons sugar
- 3/8 teaspoon fine salt
- 2 large eggs
- 3/4 cup whole milk, at room temperature
- 3 tablespoons unsalted butter, melted
Instructions
- Make the picadillo. Heat the oil in a well-seasoned 10- to 12-inch cast iron skillet, over medium-low heat, and saute the onion until softened and lightly golden, about 10 minutes. Add the garlic and spices and cook for 1 minute. Raise the heat to medium-high, add the meat and saute, breaking it up with a spoon, until it just begins to loose its red color. Season the meat with salt and pepper. Add the tomato sauce, raisins, and olives, and adjust the heat to maintain a gentle simmer. Cover and cook for 20 minutes. Stir in the almonds and set the mixture aside while you make the cornbread topping. Make the cornbread. Preheat the oven to 400 degrees F. In a medium bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a small bowl, whisk together the milk, eggs, and butter. Whisk the wet ingredients into the dry until just combined. Pour the cornbread batter over the beef mixture in the skillet and spread it out evenly with a spatula. Bake the pie until the cornbread is golden and baked through, and the beef mixture is bubbling around the edges, about 35 to 40 minutes. Set the pie aside for 5 minutes before serving.
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Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 597 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 6 g |
| Sugar | 17 g |
| Protein | 42 g |
| Cholesterol | 176 mg |
| Sodium | 891 mg |
| Serving Size | 1 of 6 servings |
| Calories | 597 |
| Total Fat | 26 g |
| Saturated Fat | 9 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 6 g |
| Sugar | 17 g |
| Protein | 42 g |
| Cholesterol | 176 mg |
| Sodium | 891 mg |
Reviews
I like the flavors and will try it again. I halved the recipe and allowed too many distractions in the kitchen -next time I won’t. I added fresh corn kernels to the topping, which was good, but I think more tomato sauce and less oven time ( the meat was overdone would have made it better. It has the potential be a four to five star dish.
Im not the best cook there is, so I started coming to foodnetwork to help my culinary skills. To date, this recipe is the first one I’ve totally bombed. Im not sure if I did something wrong or if its the recipe (I re-read it a few times after it came out so bad and I can’t see where I went wrong, but this was inedible. Not even I could stomach more than a few bites, which is saying a lot bc I grew up in a family where you ate what you were served whether you liked it or not. I give it one star bc it was absolutely awful. The flavors didn’t work together and the cornbread on top was very dry. If I try this again I will be doing a separate recipe for the cornbread using buttermilk.
I made a lighter cornbread. And, I suppose one could add beans and things, but it surely isn’t necessary. Rachel always has the hottest recipes and they come quickly from oven to plate.