Cornbread pie.

February 11, 2013

Cornbread Pie is one of my favorite dinner recipes because it's easy, filling and great as leftovers. My mom made it for us growing up and I've also made it a staple in our dinner rotation.

First, gather the ingredients: lean ground beef or turkey, pasta sauce, canned corn, and cornbread mix.

Brown the meat in a bit of olive oil. I threw in some onions, salt and pepper to add flavor. 

While that's browning, make the cornbread mix. Mixing it early will make it fluffier when it bakes.

Once the meat is browned, add the sauce. If it's lean, you won't have to worry about draining the fat. But if it's not lean, make sure to drain the fat before you add the sauce.

Let it all heat up for a bit.

Layer the dish with the meat and sauce, add the drained can of corn, then carefully spread the cornbread mix on top to cover.

(And will someone please send me a new can opener?)

Bake for 30 minutes at 400 degrees (or whatever your cornbread mix tells you to do).

Sprinkle with cheese and enjoy!

  • 1 pound lean ground beef or turkey
  • 1 16 ounce jar of pasta sauce
  • 1 can of corn
  • 1 box of cornbread mix (including ingredients needed for mix)
  • Diced onions (optional)
  • Salt and pepper
  • Olive oil
  • Grated cheese as topping

  1. Preheat the oven to 400 degrees (follow the temperature based on the cornbread mix).
  2. Brown the meat in olive oil. Add onions, salt and pepper to taste.
  3. Make cornbread mix.
  4. Once meat is browned, drain any fat. Add pasta sauce and heat through.
  5. Add meat and sauce mixture to 9 x 9 pan (or similar). 
  6. Layer with drained can of corn.
  7. Carefully spread cornbread mix on top to cover.
  8. Bake for 30 minutes (follow the cooking time based on the cornbread mix).
  9. Sprinkle with cheese and enjoy!

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