How to Make Yummy Whole wheat Cornbread Cottage Pie

Whole wheat Cornbread Cottage Pie. Whole wheat Cornbread Cottage Pie A spin on the traditional Shepard pie when I did not have any potatoes or gravy left. Whole wheat Cornbread Cottage Pie instructions 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.

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. You can cook Whole wheat Cornbread Cottage Pie using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Whole wheat Cornbread Cottage Pie

1. Prepare 2 cans of cream of mushroom soup.
2. You need 1/2 cup of water.
3. It's 2 lbs of ground turkey (or any other ground meat).
4. Prepare 1/2 packet of cornbread mix.
5. Prepare 1.5 cups of whole wheat flour.
6. You need 2 of eggs (or equivalent egg substitute).
7. Prepare of cheese of your choice.
8. Prepare of Barbecue sauce (optional).
9. It's of vegetables of choice, I used long green beans.

Mix together a half packet of cornbread mix with the whole wheat flour and. In a medium mixing bowl, whisk together maple syrup, milk, olive oil and egg whites. On top of wet ingredients, add dry ingredients and whisk together until combined. Combine the corn meal,flour,baking powder,and salt.

Whole wheat Cornbread Cottage Pie instructions

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..

Mix just enough to moisten the batter. Add meat, stir until warmed and mixed well with the onion. Add beans, also stir until warm and mixed well. In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder, and salt. Cornbread, reimagined By PJ Hamel Spread the batter into the prepared pan, or scoop into the muffin tin.