Whole wheat Cornbread Cottage Pie
Whole wheat Cornbread Cottage Pie

Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, whole wheat cornbread cottage pie. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Whole wheat Cornbread Cottage Pie is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Whole wheat Cornbread Cottage Pie is something that I have loved my entire life. They are fine and they look fantastic.

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 get started with this particular recipe, we have to prepare a few ingredients. You can cook whole wheat cornbread cottage pie using 9 ingredients and 6 steps. Here is how you cook that.

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

Steps 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’s going to wrap it up for this special food whole wheat cornbread cottage pie recipe. Thanks so much for reading. I am sure 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!