Vintage Recipes: Tasty Beef and Cornbread

I saw this vintage recipe and had to try it out. No condensed soups used in the recipe for once.

Now then, the seasoning is pretty bland. That was pretty normal back then. I cut the salt back, to our taste. I also used more onion and bell pepper than called for. Personally? I would use 4 to 5 cloves of garlic.

With the peas, if you use frozen peas, you don’t need to cook them first. Just thaw them first. They are already cooked.

Tasty Beef and Corn Bread


  • 1 pound ground beef
  • 2 Tbsp unsalted butter
  • 1 large onion, diced
  • 1 bell pepper, seeded and finely chopped
  • 1 clove garlic, minced
  • 3 Tbsp all-purpose flour
  • 1 can evaporated milk
  • 2/3 cup water
  • ¾ tsp fine sea salt, or to taste
  • ¼ tsp ground black pepper
  • 1 8.5 ounce package cornbread mix
  • 1 cup frozen peas, thawed


Preheat oven to 400°. Lightly oil an 8″x8″ baking dish.

Melt the butter in a skillet over medium-high heat. Add in the onion, peppers and beef. Cook till done, stirring often. Add in the garlic, then the flour, stirring in well.

Stir in the milk and water, salt and pepper. Stir till bubbly and thickened.

Take off the heat, transfer to the prepared dish.

Mix up the cornbread to the package directions. (Called for 1 egg and milk)

Drop by spoonfuls along the edge of the dish.

Place the peas in the center.

Place the dish on a baking sheet, bake for 25 minutes.

Take out and let cool for 5 minutes before seving.

Serves 4 to 5.