CORNBREAD PIE
Steps:
- Preheat oven to 350 degrees. Cook hamburger meat, green pepper and onion until done, drain. Add tomato sauce and, using can, add 1 cup water. Add corn. Add Worcestershire sauce and chili powder to taste. Cover and simmer for 15 minutes. Pour into 13x9 pan. Make cornbread (using prepared mix OR homemade cornbread) and spread on top of mixture. Bake until cornbread is done.
Nutrition Facts : Calories 245 calories, Fat 15.820865667016 g, Carbohydrate 12.1090402793454 g, Cholesterol 53.6750971166667 mg, Fiber 1.86250002294817 g, Protein 14.7148849884993 g, SaturatedFat 5.92135084174783 g, ServingSize 1 1 Serving (197g), Sodium 224.786259116074 mg, Sugar 10.2465402563972 g, TransFat 2.38445213089263 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.
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.;
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
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 CHICKEN POT PIE
You'll think back to simpler times when you serve this rich, cornbread-topped pot pie right in your own home.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate.
- Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture.
- Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Nutrition Facts : Calories 540.7 calories, Carbohydrate 58.6 g, Cholesterol 107.4 mg, Fat 22.7 g, Fiber 6 g, Protein 26.8 g, SaturatedFat 8.3 g, Sodium 1486.8 mg, Sugar 4.7 g
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