PARMESAN CORN BREAD PIE
Slices of this cheesy topped corn bread pie go great with steaming bowls of chili or hearty stews! I haven't tried this yet, but sounded so good, and put here for safekeeping. Taken from Whole Foods.
Provided by Sharon123
Categories Quick Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F
- Mix flour, cornmeal, baking powder, 2 tablespoons of the cheese, garlic, black pepper and salt in a bowl; set aside.
- Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and cook until golden brown and starting to caramalize, about 15 minutes. Move to a large bowl, making sure to scrape out and include all of the oil from the skillet, and set aside to let cool slightly.
- Add egg, milk, and honey to onions and stir well. Add onion mixture to bowl with flour mixture and stir until blended.
- Use the remaining 1 tablespoon oil to grease a 9-inch pie plate. Pour the batter into the pie plate and sprinkle top with remaining 2 tablespoons cheese.
- Bake for 25 to 30 minutes, then slice and serve. Enjoy!
ZUCCHINI CORNBREAD PIE
Sweet and delicious use for zucchini! Halfway between a bread and a pie!
Provided by DianaMartowlis
Categories Main Dish Recipes Savory Pie Recipes
Time 1h20m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
- Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
- Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
- Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 31.1 g, Cholesterol 113 mg, Fat 18.6 g, Fiber 3.2 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 523 mg, Sugar 1.8 g
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.
TOMATO PIE WITH CORNMEAL CRUST
Tomato pie is a staple in Low Country cuisine, and if you're unfamiliar with this dish, it's not a dessert at all. I layer sliced heirloom tomatoes, my famous pimiento cheese, herbs, onion and ham in a cornmeal pie crust and bake them up. The result is a to-die-for side or main dish that I know you'll love.
Provided by Kardea Brown
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
- For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
- Preheat the oven to 400 degrees F.
- Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
- Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
- Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.
MINI CHEESY CORNBREADS
Provided by Trisha Yearwood
Categories side-dish
Time 45m
Yield 4 mini cornbreads
Number Of Ingredients 9
Steps:
- Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F.
- Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix.
- Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined.
- Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack.
PARMESAN CORNBREAD
This is the perfect accompaniment to rich French or Italian style stews and slow-roasted meats. Or eat it for breakfast! Make it ahead and take camping or to a picnic. Italian-Southern fusion comfort food at its best! Recipe adapted from Sally Schneider.
Provided by Sharon123
Categories Breads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F Place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.
- Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the rest of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
- Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
- Enjoy!
Nutrition Facts : Calories 278.9, Fat 10.1, SaturatedFat 5.6, Cholesterol 53.6, Sodium 788.5, Carbohydrate 35.7, Fiber 2.5, Sugar 3.8, Protein 12.1
PARMESAN-BASIL CORNBREAD
Steps:
- Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the corn, parmesan and basil.
- Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.
PARMESAN CORNBREAD PIE
Slices of this cheese-topped corn bread pie go great with steaming bowls of chili or hearty stews.
Time 45m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375°F.
- Mix flour, cornmeal, baking powder, 2 tablespoons of the cheese, garlic and salt in a bowl; set aside.
- Heat 2 tablespoons of the oil in a large skillet over medium heat.
- Add onion and cook until tender, about 8 minutes.
- Transfer to a large bowl, making sure to scrape out and include all of the oil from the skillet, and set aside to let cool slightly.
- Add milk, egg and honey to onion and stir well.
- Add onion mixture to bowl with flour mixture and stir until blended.
- Use remaining 1 tablespoon oil to oil a 9-inch pie plate.
- Pour the batter into the pie plate and sprinkle top with remaining 2 tablespoons cheese.
- Bake until golden brown and a knife inserted into the center comes out clean, 25 to 30 minutes. Cool slightly before slicing.
Nutrition Facts : Calories 220 calories, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 30 milligrams, Sodium 400 milligrams, Carbohydrate 32 grams, Protein 7 grams
ROSEMARY CORNBREAD LENTIL POT PIE
Steps:
- Preheat the oven to 400 degrees F.
- Spray four 10-ounce ramekins or an 8-by-8-inch baking dish with nonstick cooking spray.
- Mix the lentil soup with the parsley and a few dashes of hot sauce. Spoon the mixture into the ramekins.
- In a bowl, combine the cornbread mix with the Parmesan, milk, rosemary and egg. Spoon the batter on top of the lentils. Bake until golden brown, 20 to 30 minutes, depending on the size of the ramekins or baking dish.
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