Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, whole wheat cornbread cottage pie. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Whole wheat Cornbread Cottage Pie is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Whole wheat Cornbread Cottage Pie is something that I’ve loved my whole 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.

To begin with this 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 that.

The ingredients needed to make Whole wheat Cornbread Cottage Pie:

1. Take 2 cans cream of mushroom soup
2. Get 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. Make ready 2 eggs (or equivalent egg substitute)
7. Make ready cheese of your choice
8. Get Barbecue sauce (optional)
9. Get vegetables of choice, I used long green beans

Learn How To Make Whole Wheat Brown Bread recipe, from our Chef Upasana Shukla in Beat Batter Bake with Upasana only on Rajshri Food. Whole wheat flour makes this flaky crust especially tender, with the nutty, toasted aroma of whole wheat bread. Its heartiness is perfect for savory applications like chicken pot pie and quiche, but it's graham-like flavor is an excellent match for fall fruit pies like apple and pear. 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.

Instructions 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.

Whole-Grain Cornbread. this link is to an external site that may or may not meet accessibility guidelines. Whole Wheat Honey-Jalapeño Cornbread Chicken Tamale Pie: This healthy recipe will knock your socks off! Serve with guacamole and hot sauce on top! Whole Wheat Honey-Jalapeño Cornbread Chicken Tamale Pie. This Whole Wheat Pumpkin Cornbread is perfect with spicy chili, hearty stew, your Thanksgiving feast or just some creamy butter.

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