MEXICAN CORNBREAD PIE RECIPE
Mexican Cornbread Pie Recipe is a delicious twist on the classic shephard's pie using jiffy cornbread plus I love one-dish dinners!
Provided by Ruthie
Categories Main Dish
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat oven to 425°.
- Coat with cooking spray a 9" skillet pan.
- Brown hamburger and sausage on medium high and drain.
- Sauté onions in meat, add peppers and bacon; set aside.
- In a mixing bowl combine jiffy muffin mix, eggs, milk, creamed corn, and garlic and chili powder.
- Stir to combine; do not over mix.
- Pour half of batter into prepared skillet.
- Spread meat mixture over batter.
- Sprinkle with cheese.
- Spread remaining batter over cheese.
- Bake 30 to 45 minutes or until lightly browned.
- Cool 5-10 minutes before cutting.
- Top with a dollop of sour cream and chives
- Enjoy your Mexican Cornbread Pie Recipe!
Nutrition Facts : Calories 339 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 21 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 550 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
CORNBREAD HAMBURGER PIE
This one-dish skillet supper is a big hit with children. We've added green beans and other vegetables to it and ti always turns out. To speed up prep, use chopped green pepper and onion.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a 10-in. ovenproof skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, ketchup and steak sauce if desired. Meanwhile, prepare cornbread batter according to package directions; let stand for 2 minutes. , Spoon over beef mixture. Bake at 400° for 15 minutes or until lightly browned. Sprinkle with parsley if desired.
Nutrition Facts :
BAKED CHILI CORNBREAD POT PIE
Seasoned beef and black beans are topped with cornbread batter and popped in the oven for a chili bake that makes a great potluck dish!
Provided by AllieGeekPi
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Spray a large skillet with cooking spray and place over medium-high heat. Saute onion until translucent, 3 to 5 minutes. Add meat, chili powder, cumin, oregano, salt, garlic powder, and cayenne pepper. Stir together and cook until meat is browned and crumbled and almost cooked through, about 5 minutes. Stir in tomatoes and beans and bring to a simmer. Reduce heat to medium and simmer for 5 minutes.
- Meanwhile, whisk together buttermilk, egg, and oil in a large bowl. Add cornmeal, salt, and baking soda and stir together until batter is combined.
- Transfer meat mixture to the prepared baking dish. Sprinkle Mexican cheese blend on top. Pour cornbread batter evenly over meat and arrange jalapeno slices on top.
- Bake in the preheated oven until cornbread topping is evenly browned, 25 to 30 minutes.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 33.8 g, Cholesterol 76.4 mg, Fat 17.4 g, Fiber 6.1 g, Protein 21.4 g, SaturatedFat 7.5 g, Sodium 1059.4 mg, Sugar 5.4 g
CORNBREAD PIE
This is a recipe I recieved from a friend. This recipe is made in a casserole dish, but if you have a 12 inch cast iron skillet you could make it a one dish.
Provided by Douglas Poe
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a skillet over medium high heat crumble and brown the ground beef.
- As beef begins to cook, add chopped onion, and other ingredients, except cornbread mix, and simmer for 15 minutes.
- Add ingredients into a greased 12" oblong dish 3/4 full.
- Mix cornbread mix as directed and pour over the mixture.
- Bake 30 minutes or until crornbread is done.
CHEESY CORNBREAD PIE
Make and share this Cheesy Cornbread Pie recipe from Food.com.
Provided by Food.com
Categories Corn
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 28
Steps:
- Preheat oven to 400 degrees F. Grease a 9-inch pie dish with cooking spray or butter; set aside.
- To make the taco beef, heat the oil in a medium skillet over medium heat, then add the beef and taco seasoning and stir to combine. Cook, stirring to break up the beef, until browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
- To prepare the cheddar sweet corn, in a medium bowl, stir to combine the milk, egg, 1 cup corn kernels, shredded cheddar, shredded monterey jack, breadcrumbs and sliced scallions; set aside.
- For the panko cheese topping, in a small bowl, stir to combine the panko, melted butter, cheddar cheese, monterey jack cheese, salt and pepper; set aside.
- To make the cornbread, in a large bowl, stir to combine the cornbread muffin mix, eggs, milk, cream style corn, corn kernels and scallions. Pour half of the batter into the pie plate, then top with 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese. Pour remaining batter over and top with sliced jalapenos and another layer of 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese.
- Bake for 5 minutes, then top the pie with the taco beef, then the cheddar sweet corn, then the panko cheese topping. Bake until the pie is set and the top is golden and crisp, about 35-40 minutes.
- Let cool 15 minutes then slice into wedges to serve.
Nutrition Facts : Calories 761.9, Fat 39.8, SaturatedFat 19.4, Cholesterol 189.2, Sodium 1190.8, Carbohydrate 71.3, Fiber 6.1, Sugar 11.9, Protein 33.7
CORNBREAD CHICKEN POT PIE
Provided by Food Network
Time 3h
Yield 6 servings
Number Of Ingredients 26
Steps:
- Rinse chicken with cold water, and pat dry with paper towels. Place it in a large pot and add the water, onion, celery, bay leaves, thyme, and peppercorns. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/4 hours or until the chicken is cooked through. Transfer the chicken to a large plate and let it cool slightly. Then remove all the meat from the carcass, discarding the skin and bones. Set the meat aside. Strain the stock and reserve 2 cups; place on low heat to keep it hot. Next, prepare the sauce; Melt the butter in a large saucepan. Over medium high heat add the chopped onions and celery and saute until softened. Stir in the stock and the milk. In a separate bowl mix flour with 1/2 cup water and gradually whisk into liquid in saucepan. Cook over medium heat for 4 to 5 minutes, until the sauce is thickened. Stir in the drained vegetables, parsley, salt and pepper and chicken meat. Pour into a 3-quart baking dish and set aside. Preheat the oven to 375 degrees. Stir together the cornmeal, flour, baking powder, sugar, salt, and chili powder in a large bowl. In a medium bowl, whisk the milk, eggs, and oil together. Stir the mixture into the dry ingredients until just combined. Spoon the batter over the chicken mixture. Bake for 50 minutes to 1 hour, or until the cornbread is well risen and a toothpick inserted in the center of it comes out clean. Let stand for 10 minutes before serving.;
CHICKEN POTPIE WITH CORNBREAD BISCUITS
A showstopper of a dinner made for cold nights, this spin on classic chicken pot pie is the perfect all-in-one dinner when you're craving something hearty and comforting. The cornmeal and buttermilk biscuits that bake on top of the filling are the best of both worlds: crisp and flaky on top and soft and dumpling-like on the bottom. A hint of sweetness in the biscuits makes them reminiscent of classic American cornbread. This is not a recipe for rushed weeknights, though you can save time by making the biscuit dough and prepping the vegetables in advance (see Tip).
Provided by Lidey Heuck
Categories dinner, poultry, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Heat the oven to 400 degrees and line a sheet pan with parchment paper.
- Pat the chicken breasts dry and place them on the prepared sheet pan. Rub all over with olive oil and sprinkle generously with salt and pepper. Roast until just cooked through, 35 to 45 minutes, depending on the size of the breasts. Set aside until cool enough to handle, then discard the skin and bones and shred the meat into bite-size pieces.
- While the chicken roasts, begin making the biscuits: In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk until well combined. Add the butter, and working quickly, cut the butter into the flour using your fingers or a pastry cutter, until it forms crumbles about the size of peas. Switch to a fork, and stir constantly while adding the buttermilk in a slow, steady steam. Mix just until a wet, sticky dough forms. (Do not overmix!) Scrape the dough onto a piece of plastic wrap, pat it into a mound, then wrap and chill it in the refrigerator while you make the filling.
- In a 10-inch cast-iron skillet, melt the 3 tablespoons butter over medium heat. Add the carrots, celery, onion and rosemary, season with salt and pepper, and cook, stirring occasionally, until tender, 10 to 12 minutes.
- Add the flour and cook, stirring constantly, for 30 seconds, or until no white clumps of flour are visible. Add the chicken stock, milk, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and bring to a simmer over medium heat. Turn the heat to low and simmer, stirring often and scraping the bottom of the pan, until very thick, 7 to 10 minutes; remove from heat. Add the sherry, chives and chicken, and stir until well combined.
- Unwrap the chilled biscuit dough and place it on a well-floured surface. Working quickly (you want the biscuits to be as cold as possible when they go into the oven) lightly press the dough with your hands into a rectangle about 3/4-inch thick. Fold the dough in half and press once more to a 3/4-inch-thick rectangle. Cut out biscuits with a 2 1/2- to 3-inch-round cutter and arrange them on top of the filling. (You should have about 10 biscuits.)
- Brush the tops of the biscuits with the egg wash. Place the skillet on a sheet pan to catch any drips, and bake, uncovered, for 20 to 30 minutes, until biscuits are puffed and golden. Cool for 10 minutes to let the filling thicken slightly, then serve.
CORNBREAD TAMALE PIE
This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.
Provided by Jennifer Steinhauer
Categories dinner, main course
Time 1h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 14 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 1 gram
CORNBREAD TAMALE PIE
Try this Mexican-inspired chilli with cornbread topping. It takes a little effort, but it can be frozen for days when you need a comforting supper quick
Provided by Diana Henry
Categories Dinner
Time 2h10m
Number Of Ingredients 32
Steps:
- Heat the oil in a casserole over a medium-high heat and fry the beef mince until browned all over - you may need to do this in batches. Transfer the browned mince to a bowl using a slotted spoon. Add the chorizo to the pan and brown all over for a few minutes, then add to the bowl with the mince.
- Add the onions and peppers to the pan and fry over a medium heat until the onions are golden and the peppers are soft, about 15 mins. Add the chillies, garlic, cumin and cinnamon, and cook for another couple of minutes.
- Return the beef and chorizo to the pan, then tip in the canned tomatoes, drained black beans, stock and tomato purée. Bring to just under the boil, then reduce the heat to a simmer. Add the sugar, lime juice and some seasoning. Cover slightly, leaving just a little opening on one side for steam to escape, and cook for 50 mins, stirring occasionally. In the last 10 mins of cooking time, stir in the coriander and hot sauce, and a little more seasoning. The chilli should be thick but not dry - if it's too dry, splash in some water. Spoon into a roughly 1.5-litre pie dish or deep baking dish. Heat the oven to 200C/180C fan/gas 6.
- To make the cornbread topping, mix together the cornmeal or polenta, flour, a large pinch of salt, the sugar, chillies, spring onions and coriander. Mix the milk, butter and eggs together in a jug. Pour the wet ingredients over the dry, then add the sweetcorn and cheese. Stir until just combined, being careful not to overmix, then spoon in dollops over the surface of the chilli. At this stage, the pie can be frozen. Leave to cool completely first, then wrap in a layer of baking parchment followed by a double layer of foil. Will keep in the freezer for up to two months.
- Bake for 25 mins until a skewer inserted into the cornbread (being careful not to go through to the chilli) comes out clean. To bake from frozen, heat the oven to 200C/180C fan/gas 6. Unwrap the pie and bake for 1 hr-1 hr 10 mins, or until the filling is piping hot and the topping is cooked through. If the top starts to get too dark, cover with foil.
- When you're almost ready to serve, put the avocado in a serving bowl, squeeze over the lime juice, then add the coriander leaves and gently toss together. Serve alongside the pie with some soured cream or Greek yogurt, if you like.
Nutrition Facts : Calories 928 calories, Fat 49 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 56 grams protein, Sodium 2.7 milligram of sodium
CORN PIE (BARBADOS)
I received this recipe from a friend in Barbados. It reminds me of a corn pudding, or very soft cornbread.
Provided by Random Rachel
Categories Caribbean
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat eggs and sugar. Add corn, flour, and baking powder. Put in a greased baking dish, and bake at 350*F for 30-40 minutes.
B & O CORNBREAD PIE
This recipe is taken from "What's Cooking on the B & O", a pamphlet of recipes from the railroad published many, many years ago. The B & O says some passengers have missed their stops in order to have second helpings of this dish. The B & O says one of their most popular dishes with both men and women.
Provided by Dan-Amer 1
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Brown the beef and onion in a skillet. Add the soup, water, seasonings, corn, and green pepper. Mix well and allow to simmer for 15 minutes. Then fill either a greased large pie pan or a greased casserole dish 3/4 full, leaving room for the topping. Now prepare the topping. Sift together all of the topping ingredients except the egg, then add the egg and the milk. Cover the meat mixture with the topping mixture and bake in a preheated 350 degree F oven for 18 to 20 minutes. Don't be surprised when the topping disappears into the meat mixture; it will rise during the baking and form a good layer of corn bread.
Nutrition Facts : Calories 326.7, Fat 14.3, SaturatedFat 5.5, Cholesterol 89.5, Sodium 1132.8, Carbohydrate 32, Fiber 3.4, Sugar 8.5, Protein 19.2
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