Thursday, May 24, 2012

A Recipe from me! Cornbread Pie

I haven't shared many recipes, but I thought I'd share this one since it's a big hit in my family.


Here's my warning, however. I'm going to give you the basic idea, but I don't measure or necessarily use the same ingredients each time! To me, that makes a recipe more useful because I can use what's on hand instead of shopping for missing ingredients.


I'm going to share with you how I did it yesterday then mention how I made it last time, so you can get ideas how to modify it for your own use.


First, I make two boxes of corn muffin mix according to package directions. (I do add a little sugar because we like sweet cornbread.) I make it first, so it can set and get "puffier." I set the oven to 400 degrees.


Next, I throw all the ingredients into the pan. In this pan, I have:

  • Leftover Salsa Chicken (another one of my recipes)
  • a can of corn, drained
  • a can of chili beans, drained
  • left over beans
  • a package of taco seasoning
I mix it all up together and warm it on the stove top. Because my pan is oven-proof, I just leave it in the pan. If you don't have an oven-proof pan, you can put it in a casserole dish. The size would depend on how much "stuff" you through together. I probably would put this in a 13x9 pan. As it is, I don't "grease" the pan, but I might do a few sprays if I put it in a different dish.
See, the cornbread batter much "puffier."  I pour this directly over the stuff in the pan and spread it around to make a smooth even layer. 
Check the the cornbread mix box. I start checking time according to the time on the box. For instance, the box said 15-20 minutes, so I started checking then, but I kept checking back until it was the golden brown I wanted. This was 30 minutes in the oven.
This is what it looks like after your husband takes the first piece! It is a little juicy because I included the juice from my salsa chicken to add taste. Not a big deal. 

The last time I made it, I used ground turkey, chili beans, corn, green peppers, and taco seasoning. Leftover chili would work. Taco meat. Stew. Make your own cornbread recipe. Basically, any leftovers or ingredients you think would taste good with cornbread are what you use!
You could make a smaller one by using less stuff and only one box of cornbread. We like leftovers, however!

So, what would you use in your cornbread pie?  I'd love more ideas!

1 comment:

learning table said...

What a clever way to use up some leftovers. It looks yummy, too.

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