Whole wheat Cornbread Cottage Pie
Whole wheat Cornbread Cottage Pie

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Hello Mom, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, whole wheat cornbread cottage pie. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Whole wheat Cornbread Cottage Pie is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Whole wheat Cornbread Cottage Pie is something that I have loved my entire life. They are fine and they look fantastic.

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.

To get started with this particular recipe, we must prepare a few components. You can cook whole wheat cornbread cottage pie using 9 ingredients and 6 steps. Here is how you cook that.

What needs to be prepared of Whole wheat Cornbread Cottage Pie:
  1. Get 2 cans cream of mushroom soup
  2. Make ready 1/2 cup water
  3. Make ready 2 lbs ground turkey (or any other ground meat)
  4. Make ready 1/2 packet cornbread mix
  5. Get 1.5 cups whole wheat flour
  6. Prepare 2 eggs (or equivalent egg substitute)
  7. Get cheese of your choice
  8. Get Barbecue sauce (optional)
  9. Get vegetables of choice, I used long green beans

Serve with guacamole and hot sauce on top! Whole Wheat Honey-Jalapeño Cornbread Chicken Tamale Pie. White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Whole-Grain Cornbread. this link is to an external site that may or may not meet accessibility guidelines.

Step by step 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.

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. These whole grain cornbread muffins are savory muffins made with whole wheat flour and stone ground cornmeal. Add sugar if you like sweet muffins.

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