Barbecue Beef Skillet Cornbread #SundaySupper #RootsInBoots

Barbecue Beef Skillet Cornbread serve it as a first course or side dish. Moist cornbread topped with tender, juicy Certified Angus Beef® brand beef barbecue. It’s sure to delight your family.Barbecue Beef Skillet Cornbread

This week Sunday Supper takes LIVE out to the Blythe Angus Ranch, Wichita, Kansas in search of some good ‘ole Cowboy Cooking. We’ll be joining Certified Angus Beef® brand for some fun, Cowboy style!

Debbie Lyons-Blythe is our Blythe Angus Ranch hostess. You can learn more about living on the ranch at her blog, Kids, Cows and Grass

Here are some important things to know about Certified Angus Beef® brand and their farmers and ranchers:

● Ranching isn’t just a profession; it’s a way of life. America’s farmers and ranchers take
great pride in caring for their cattle and guiding the next generation. Ranchers care for
their cattle 24/7 and holidays, too!
● Sustainability is a top priority for farmers and ranchers across the country. They care for
cattle, water and land. They want to leave the ranch better than when they found it.
● #CertifiedAngusBeef quality begins at the ranch, continues to the restaurant or retailer
and finally, to your dinner table.
● The #CertifiedAngusBeef story is one of community – from farmers and ranchers to the
folks who bring it to your dinner table.

Barbecue Beef Skillet Cornbread

So what is Cowboy Cooking you ask? (and I’m glad you did) According to Cowboy Kent Rollins (THE modern day authority on Cowboy cooking) it’s hearty food, not fancy!

Kent and Shannon Rollins facebook photo

Kent and his wife Shannon carry on the tradition of cooking on a Chuckwagon as they make their way across the country feeding hungry cowboys and cowgirls with recipes like Chicken Fried Steak, Sparkly Taters (add beef!), and Green Pepper Frito Pie.
I’m so excited to have had Kent and Shannon cook us a traditional Chuck Wagon meal!

The recipes do not have to be made over a campfire (but they can be)! Oven recipes are acceptable as well as grilled recipes and recipes made in cast iron!

I’m hosting this fun event and ready to hit the trail! Let’s go!

cowgirl Cindy

Out in the open prairie you are limited to food supplies, cooking options and of course refrigeration.

Certified Angus Beef® brand ranch families spend a lot of time moving cattle from one grazing area to another. How they raise their cattle while sustaining the last wild grass prairies is amazing!
One thing is for sure. Cowboys and Cowgirls work up an appetite!
Simple wholesome food is a win win all the way around.
Don’t forget the beans! Throw a ham hock or bacon and some onions in the pot and simmer.


I made my cornbread in a cast iron skillet.
cornbread skillet

Home cooks can bake this in the oven or on the grill. If you got skills, you can make it on a charcoal pit fire. I leave that kind of direct cooking to the cowhands.
For the Beef Barbecue I used Certified Angus Beef® brand mock tender steaks.

steak for cowboy bbq

These chuck cuts can be cooked low and slow so it shreds easily. You can make the beef in a crockpot, or skillet. Add some beef broth and simmer.
Homemade barbecue sauce is so easy to make. I included a base recipe you can add what you need to make it your own. A few drops of hot sauce, maybe extra honey or hickory smoke.

Put it all together and dig in!

Chuck wagon triangle

Barbecue Beef Skillet Cornbread

Barbecue Beef Skillet Cornbread #SundaySupper

Yield: 8 to 10 servings

Serving Size: 1 each


    Beef Barbecue
  • 1 pound chuck steak or mock tender steaks (I use Certified Angus Beef® brand)
  • salt and pepper to taste
  • 2 cups beef broth
  • 1/3 cup diced celery
  • 1/3 cup diced onion
  • 1 tablespoon olive oil
  • 1 cup tomato sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon salt
  • Cornbread
  • 1 cup cornmeal
  • 1 cup flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup vegetable oil


  • Season steaks with salt and pepper. Sear steaks in a large skillet with olive oil over medium high heat. Add celery and onion and cook about 2 minutes to soften.
  • Reduce heat. Add broth, cover and simmer for about 45 minutes until fork tender.
  • Remove steak from broth and shred. Drain broth off vegetables. Add cooked vegetables to shredded beef. use broth in other recipes if desired.
  • In a small saucepan, whisk together tomato sauce, brown sugar, Worcestershire, vinegar, granulated garlic and salt. Bring to a boil then reduce heat to low and simmer, whisking occasionally until sugar dissolves and sauce begins to reduce in volume.
  • Add shredded beef to sauce and simmer for 30 minutes to blend flavors.
  • Prepare cornbread
  • Heat an 8-inch cast iron pan in the oven at 425 degrees.
  • While pan heats, combine corn meal, flour, sugar, salt. In a separate bowl, whisk together buttermilk, egg and vegetable oil.
  • Pour batter into a well greased pan that was sprayed with cooking oil.
  • Bake at 425 degrees until cornbread browns and an inserted toothpick comes out clean. about 30 minutes.
  • Cool cornbread about 15 minutes to more easily slice. Top with Barbecue Beef.
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Barbecue Beef Skillet Cornbread #SundaySupper #RootsInBoots @CeertAngusBeef

Twitter Chat Cowboy Cooking

More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

Hearty Sandwiches

Sizzling Sides

Substantial Steaks

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24 Responses to Barbecue Beef Skillet Cornbread #SundaySupper #RootsInBoots

  1. Many thanks Cowboy Cindy for this terrific round-up of cowboy recipes. Your cornbread and barbecue chuck steak look sooo good. Enjoy your time at the ranch…You do look super cute in a cowboy hat =)
    The Ninja Baker recently posted..Cowboy Sushi #SundaySupper #RootsinBootsMy Profile

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  4. Hezzi-D says:

    Thanks for hosting! This dish looks delicious. I love the beef on top of the cornbread, yum!

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  6. My version is simple to make.
    – Combine barbecue sauce with water. Pour barbecue sauce mixture in large skillet. Add steaks. Separate onions into rings and add to skillet.
    – Bring barbecue mixture to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
    – Remove Steaks; keep warm. Increase heat and bring mixture to a boil. Cook, uncovered, 5 minutes or until thickened, stirring frequently.
    – Carve Steaks into thin slices. Serve with sauce and cornbread.
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  8. marye says:

    I just love everything about this recipe! I’d definitely serve it with a salad as a lighter meal.

  9. Liz says:

    Your corn bread looks spectacular, Cindy! And topped with BBQ beef was a fabulous idea!
    Liz recently posted..Grilled Butter Burgers #SundaySupperMy Profile

  10. What a fun idea! This is the perfect way to serve skillet cornbread!

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  13. April says:

    Baked in a cast iron skillet is the ONLY way I make cornbread. It gives the cornbread such a nice crust. Using it as a base for your yummy looking BBQ beef is a great idea. I bet it was delicious!

  14. Love that you baked it in cast iron. Yum!

  15. Shelby says:

    I can imagine the cowboys definitely eating this recipe! It looks and sounds delicious!
    Shelby recently posted..Wave Your Flag Cheesecake #GrabGoWowMy Profile

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