Whole wheat Cornbread Cottage Pie
Whole wheat Cornbread Cottage Pie

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, whole wheat cornbread cottage pie. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Whole wheat Cornbread Cottage Pie is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Whole wheat Cornbread Cottage Pie is something that I have loved my entire 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 get started with this particular recipe, we must prepare a few ingredients. You can have 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:
  1. Make ready 2 cans cream of mushroom soup
  2. Make ready 1/2 cup water
  3. Take 2 lbs ground turkey (or any other ground meat)
  4. Take 1/2 packet cornbread mix
  5. Take 1.5 cups whole wheat flour
  6. Prepare 2 eggs (or equivalent egg substitute)
  7. Prepare cheese of your choice
  8. Make ready Barbecue sauce (optional)
  9. Prepare vegetables of choice, I used long green beans

Whole-Grain Cornbread. this link is to an external site that may or may not meet accessibility guidelines. This Whole Wheat Pumpkin Cornbread is perfect with spicy chili, hearty stew, your Thanksgiving feast or just some creamy butter. The added nutrition from pumpkin and whole wheat flour makes it hearty and wholesome. It's slightly sweet, super moist, and oh so comforting.

Steps to make Whole wheat Cornbread Cottage Pie:
  1. Start by browning and draining the grease out of your ground meat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

The added nutrition from pumpkin and whole wheat flour makes it hearty and wholesome. It's slightly sweet, super moist, and oh so comforting. With a whole basket of sweet-tart plums nestled in layers between a shortbread crust and the nubbiest of toppings, this pie crumble hits all the right notes. It's sweet, a touch salty, crusty, soft with a jammy center, and has a bit of pluck and gumption. I imagine a farmhouse grandma pulling something like.

So that’s going to wrap this up for this exceptional food whole wheat cornbread cottage pie recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!