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
MEXICAN SHEPARDS PIE W/ CORNBREAD TOPPING
Another variation of mexican shepards pie, this one has a sweet cornbread topping. All ingredients are listed as "a can of this... a can of that" but you can substitute fresh ingredients if you like :)
Provided by VelcrowMistress
Categories Black Beans
Time 1h5m
Yield 1 pretty full 9x13 dish, 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375.
- Brown ground beef and add taco seasoning according to package directions.
- Drain grease and spread ground beef in a layer across a 9x13 casserole dish.
- Add a layer of nacho cheese, and spread 1/2 of the shredded cheese in a layer.
- Mix the corn and the beans together and add them in as a layer.
- If you are using any of the optional filling ingredients, mix them together and add them as a layer now.
- Add the remaining cheese in a layer. Set this dish aside while you mix the cornbread using the directions below in Step 12.
- Once your cornbread batter is prepared, carefully spread the batter in an even layer across the top of your dish. If you want to get extra fancy, you can pipe the batter layer and create pretty designs for your crust.
- Bake at 375 for 30-35 minutes, or until a golden brown crust forms and a toothpick inserted into the center comes out clean.
- Optional: Melt 2 tbsp butter with 1 clove of peeled, crushed garlic and 1 tsp sugar to make a sweet and flavorful garlic butter to brush on the cornbread as it comes out of the oven.
- Allow to cool 5-10 minutes, then chow down.
- Cornbread Instructions:.
- Mix all dry ingredients together in a bowl, then add the egg and buttermilk, one at a time, forming a medium-thick batter.
FAVORITE MEXICAN CORNBREAD
I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this cornbread with chili. -Donna Hypes, Ramona, California
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Combine first 5 ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Add to dry ingredients; stir just until combined. Pour batter into a greased 8-in. square baking pan. , Bake for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Drizzle with honey if desired.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 583mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
MEXICAN SHEPHERD'S PIE
This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!
Provided by Michelle Blanchard Ardillo
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
- Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
- Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 33.9 g, Cholesterol 70.6 mg, Fat 19.8 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 8.4 g, Sodium 1222.5 mg, Sugar 7.1 g
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
MEXICAN CORN BREAD CASSEROLE
This Mexican corn bread casserole is a delicious, cost-effective recipe to make and is really easy to throw together in a pinch. Serve with sour cream.
Provided by OBSIDIAN1
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
- Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
- Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
- Bake in the preheated oven until browned on top, about 30 minutes.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 21.5 g, Cholesterol 100.6 mg, Fat 16.3 g, Fiber 1.9 g, Protein 18.2 g, SaturatedFat 7.5 g, Sodium 707.9 mg, Sugar 3.8 g
MEXICAN CORNBREAD PIZZA
The combination of sweet cornbread and spicy taco flavors really livens up this meal. Using ground turkey instead of beef cuts the fat and makes a delicious dinner guilt-free. -Christy West, Greenfield, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the cornbread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Spoon turkey mixture over cornbread; sprinkle with cheese. Bake for 5-10 minutes or until cheese is melted. Sprinkle with tomato, olives and green onions. Cut into six wedges; top each with sour cream.
Nutrition Facts : Calories 354 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 793mg sodium, Carbohydrate 43g carbohydrate (14g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST
The pork mixture can be made a day in advance and refrigerated. Cooking time does not include cooking pork. You can also make this with ground beef. This is spicy, if you want to reduce the heat, then omit the jalapeño or Tabasco sauce. This is a really tasty dish, and the cornmeal topping just by itself is good baked in an 8x8-inch buttered baking dish, I baked mine for about 25 minutes at 350 degrees!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
- For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
- Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
- Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
- Spoon the mixture into prepared baking dish.
- To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
- Add in melted butter, milk and egg; stir until JUST combined.
- Add in grated cheese and chili peppers.
- Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
- If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
- Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.
CHEESY MEXICAN CORNBREAD
Check out this cheesy cornbread that can be made ready in 40 minutes. Perfect if you love Mexican cuisine!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Grease 9-inch round cake pan, 8-inch square pan or 10-inch ovenproof skillet with shortening or cooking spray.
- In medium bowl, mix all ingredients. Beat vigorously 30 seconds. Pour batter into pan.
- Bake round or square pan 25 to 30 minutes, skillet about 20 minutes, or until golden brown. Serve warm.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g
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