Cornbread Pie Recipes

CORNBREAD PIE

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.

CORNBREAD TAMALE PIE

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.

CHEESY CORNBREAD PIE

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.

BAKED CHILI CORNBREAD POT PIE

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.