Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, whole wheat cornbread cottage pie. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Whole wheat Cornbread Cottage Pie is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Whole wheat Cornbread Cottage Pie is something which I have loved my whole life.
The BEST chicken tamale pie with a fluffy whole wheat honey jalapeño cornbread. This recipe will knock your socks off! This chicken tamale pie is another one of those recipes that has given me pure joy. I make it often during the weekdays, serving it with fresh guacamole and hot sauce.
To begin with this particular recipe, we have to first prepare a few components. You can cook whole wheat cornbread cottage pie using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Whole wheat Cornbread Cottage Pie:
- Make ready 2 cans cream of mushroom soup
- Get 1/2 cup water
- Prepare 2 lbs ground turkey (or any other ground meat)
- Make ready 1/2 packet cornbread mix
- Prepare 1.5 cups whole wheat flour
- Prepare 2 eggs (or equivalent egg substitute)
- Get cheese of your choice
- Prepare Barbecue sauce (optional)
- Get vegetables of choice, I used long green beans
I previously had trouble with whole wheat pie crusts; they tended to be hard to work with and crumbly. Usually I just substitute whole wheat flour for my regular pie recipe which generally turns out fine but I was interested to see how the gluten affected the texture of this crust. This lightly sweetened whole grain cornbread comes together in minutes and makes the perfect side for your favorite soups and stews. Well, that is totally doable with this whole grain cornbread!
Instructions to make Whole wheat Cornbread Cottage Pie:
- Start by browning and draining the grease out of your ground meat.
- Once meat is cooked, Mix together the cream of mushroom soup and water together, add to the mix. Continue to cook on low heat while preparing the rest.
- Mix together a half packet of cornbread mix with the whole wheat flour and eggs. Continue to add water and mix until cornbread mixture becomes the proper texture.
- Once all parts of the pie are prepared, lay the meat/mushroom mixture down in the cassarole dish first. Lay down your vegetables on top and than pour and evenly spread the cornbread mixture over top.
- Bake in oven on 350 degrees for 20-30mins or until your cornbread has become golden brown. Let sit for a few minutes before cutting into it.
- As this recipe tends to dry out slightly when left as leftovers, I recommend adding a dollop of barbecue sauce to the top on any portions that have been reheated.
This lightly sweetened whole grain cornbread comes together in minutes and makes the perfect side for your favorite soups and stews. Well, that is totally doable with this whole grain cornbread! Just a few simple ingredients and just a touch of honey make this the perfect side for any soup or stew. Whole wheat flour makes this flaky crust especially tender, with the nutty, toasted aroma of whole wheat bread. Its heartiness is perfect for savory applications like chicken pot pie and quiche, but it's graham-like flavor is an excellent match for fall fruit pies like apple and pear.
So that is going to wrap it up for this special food whole wheat cornbread cottage pie recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
