Parmesan Cornbread Pie Recipes

PARMESAN CORNBREAD

Steps:

• Preheat the oven to 400°F Place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.
• Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the rest of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
• Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
• Enjoy!

PARMESAN CORN BREAD PIE

Steps:

• Preheat oven to 375°F
• Mix flour, cornmeal, baking powder, 2 tablespoons of the cheese, garlic, black pepper and salt in a bowl; set aside.
• Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the onions and cook until golden brown and starting to caramalize, about 15 minutes. Move to a large bowl, making sure to scrape out and include all of the oil from the skillet, and set aside to let cool slightly.
• Add egg, milk, and honey to onions and stir well. Add onion mixture to bowl with flour mixture and stir until blended.
• Use the remaining 1 tablespoon oil to grease a 9-inch pie plate. Pour the batter into the pie plate and sprinkle top with remaining 2 tablespoons cheese.
• Bake for 25 to 30 minutes, then slice and serve. Enjoy!

CORNBREAD PIE

Steps:

• Preheat oven to 350.
• In a skillet over medium high heat crumble and brown the ground beef.
• As beef begins to cook, add chopped onion, and other ingredients, except cornbread mix, and simmer for 15 minutes.
• Add ingredients into a greased 12" oblong dish 3/4 full.
• Mix cornbread mix as directed and pour over the mixture.
• Bake 30 minutes or until crornbread is done.

AWARD-WINNING CORN PIE

Steps:

• Combine crumbs and melted butter, reserving 1/2 cup of crumbs for topping.
• Line a 9" pie pan with remaining crumbs.
• Combine 2 T butter, 1 cup milk, corn and salt.
• Bring to a boil.
• Reduce heat and cook 3 minutes.
• Add flour to remaining 1/4 cup milk; mix to a smooth paste.
• Add slowly to hot corn/milk mixture, stirring constantly.
• Cook 2-3 minutes, or until thick.
• Cool slightly.
• Add onion salt, then add eggs slowly, stirring constantly.
• Pour into crumb-lined pie pan.
• Sprinkle remaining crumbs over top.
• Bake at 400°F for 20 minutes.

PARMESAN-BASIL CORNBREAD

Steps:

• Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the corn, parmesan and basil.
• Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.

CORN PIE (BARBADOS)

Steps:

• Beat eggs and sugar. Add corn, flour, and baking powder. Put in a greased baking dish, and bake at 350*F for 30-40 minutes.

CORN PIE WITH GROUND BEEF CRUST

Steps:

• In a large skillet, cook onion, celery, sweet pepper, jalapeño pepper, and garlic in hot oil about 5 minutes or until tender, stirring occasionally.
• Remove from heat and drain off fat.
• Stir in drained tomatoes,balsamic vinegar, chili powder, cumin, the 1/2 teaspoon salt, and the crushed red pepper.
• In a large bowl, combine ground beef, bread crumbs, and the onion-tomato mixture.
• Spread meat mixture evenly in an ungreased 2-quart square baking dish.
• In same bowl, combine eggs, milk, flour, and the 1/4 teaspoon salt; beat with a wire whisk until smooth.
• Stir in corn and green onions.
• Spoon evenly over meat layer.
• Bake, uncovered, in a 350°F oven about 40 minutes or until corn layer is just set and meat layer is no longer pink.
• Let stand for 10 minutes; cut into portions to serve.

SAVORY CORN PIE

Steps:

• Preheat oven to 375 degrees F.
• Cornbread topping:.
• Mix ingredients togehter only to moisten.
• Filling:.
• Lightly brown the sauaage over medium heat and drain.
• Stir flour in with meat.
• Slowly add tomato juice while stirring and cook to thicken.
• Drain corn and beans, reserving liquid.
• Add to meat mixture.
• If sauce/meat mixture gets too thick, thin with reserved vegetable juices or more tomato juice.
• Pour meat mixture into 2 quart casserole.
• Top with cornbread dough dropped by spoonful.
• Bake at 375 degrees until browned and bubbly, about 25 minutes.