Recipe: Yummy Whole wheat Cornbread Cottage Pie

Whole wheat Cornbread Cottage Pie. These whole grain cornbread muffins are savory muffins made with whole wheat flour and stone ground cornmeal. Add sugar if you like sweet muffins. These cornbread muffins get their great texture from the whole wheat flour and stone-ground cornmeal.

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

Ingredients of Whole wheat Cornbread Cottage Pie

1. It's 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. It's 2 of eggs (or equivalent egg substitute).
7. You need of cheese of your choice.
8. You need of Barbecue sauce (optional).
9. It's of vegetables of choice, I used long green beans.

Top whole wheat cornbread recipes and other great tasting recipes with a healthy slant from SparkRecipes.com. (no ratings). Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure.

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..

I previously had trouble with whole wheat pie crusts; they tended to be hard to work with and crumbly. Then I added wheat gluten, as I do for bread, and 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. Made with whole-grain cornmeal and white whole-wheat flour, this healthy cornbread recipe is quick enough for a weeknight and perfect to serve with chili or instead of dinner rolls. We like to make a few extra batches of the dry mix and store it in the freezer. To make a batch of cornbread, just measure.

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