Whole wheat Cornbread Cottage Pie
Whole wheat Cornbread Cottage Pie

Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, whole wheat cornbread cottage pie. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

The BEST chicken tamale pie with a fluffy whole wheat honey jalapeño cornbread. This recipe will knock your socks off! This chicken tamale pie is another one of those recipes that has given me pure joy.

Whole wheat Cornbread Cottage Pie is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Whole wheat Cornbread Cottage Pie is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook whole wheat cornbread cottage pie using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Whole wheat Cornbread Cottage Pie:
  1. Take 2 cans cream of mushroom soup
  2. Make ready 1/2 cup water
  3. Take 2 lbs ground turkey (or any other ground meat)
  4. Prepare 1/2 packet cornbread mix
  5. Take 1.5 cups whole wheat flour
  6. Get 2 eggs (or equivalent egg substitute)
  7. Prepare cheese of your choice
  8. Take Barbecue sauce (optional)
  9. Make ready vegetables of choice, I used long green beans

Whole Wheat Honey-Jalapeño Cornbread Chicken Tamale Pie: This healthy recipe will knock your socks off! Serve with guacamole and hot sauce on top! Whole Wheat Honey-Jalapeño Cornbread Chicken Tamale Pie. Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls.

Instructions to make Whole wheat Cornbread Cottage Pie:
  1. Start by browning and draining the grease out of your ground meat.
  2. Once meat is cooked, Mix together the cream of mushroom soup and water together, add to the mix. Continue to cook on low heat while preparing the rest.
  3. Mix together a half packet of cornbread mix with the whole wheat flour and eggs. Continue to add water and mix until cornbread mixture becomes the proper texture.
  4. Once all parts of the pie are prepared, lay the meat/mushroom mixture down in the cassarole dish first. Lay down your vegetables on top and than pour and evenly spread the cornbread mixture over top.
  5. Bake in oven on 350 degrees for 20-30mins or until your cornbread has become golden brown. Let sit for a few minutes before cutting into it.
  6. As this recipe tends to dry out slightly when left as leftovers, I recommend adding a dollop of barbecue sauce to the top on any portions that have been reheated.

We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure. These whole grain cornbread muffins are savory muffins made with whole wheat flour and stone ground cornmeal. Add sugar if you like sweet muffins. These cornbread muffins get their great texture from the whole wheat flour and stone-ground cornmeal.

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