Whole wheat Cornbread Cottage Pie
Whole wheat Cornbread Cottage Pie

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, whole wheat cornbread cottage pie. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Whole wheat Cornbread Cottage Pie is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Whole wheat Cornbread Cottage Pie is something which I have loved my whole life.

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.

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

The ingredients needed to make Whole wheat Cornbread Cottage Pie:
  1. Get 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. Take 1/2 packet cornbread mix
  5. Get 1.5 cups whole wheat flour
  6. Make ready 2 eggs (or equivalent egg substitute)
  7. Take cheese of your choice
  8. Take Barbecue sauce (optional)
  9. Prepare 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.

So that is going to wrap it up for this special food whole wheat cornbread cottage pie recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!