MEXICAN CORNBREAD PIE
I love this with a large bowl of pinto bean soup on a cold dreary day...pure comfort food.
Provided by Tammy Brownlow
Categories Savory Pies
Time 55m
Number Of Ingredients 12
Steps:
- 1. In a large cast iron skillet brown ground beef and onion. Drain and pour into a medium mixing bowl. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and teaspoon cumin. Stir and set aside.
- 2. Preheat oven to 400 degrees. In a large mixing bowl add cornmeal, baking powder, sugar, 1/2 teaspoon salt. Then add 1 cup cheddar and coat cheese well with the dry ingredients. Then add cream style corn, milk, and green chiles.
- 3. Pour half of the cornbread mixture in the cast iron skillet that the ground beef was cooked in. Pour all of the ground beef mixture on top of the cornbread mixture. Top with remaining cornbread mixture.
- 4. Bake 30 to 40 minutes until golden brown. Remove from oven and top with remaining cup of cheese. Let sit until cheese is melted about 10 minutes. Served sliced with salsa and sour cream (optional)
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Ak 3412
[email protected]I love the combination of sweet and savory in this pie. The cornbread crust is the perfect complement to the spicy filling.
Muhiyadiin Omer539
[email protected]I've made this pie several times and it's always a crowd-pleaser. It's the perfect comfort food for a cold winter day.
Rafed Alwani
[email protected]This pie was a total flop. The cornbread was dense and crumbly, and the filling was bland.
Gladys Cratic
[email protected]The cornbread crust was a bit too dry for my taste, but the filling was delicious. I think I'll try using a different cornbread recipe next time.
Riyad Mohammed
[email protected]This pie was a bit too rich for my taste, but I still enjoyed it. I think I'll try making it with less cheese next time.
Pradeep Dushmantha
[email protected]I'm not a big fan of Mexican food, but I loved this pie. The cornbread crust was crispy and the filling was flavorful.
Efia Sisterefia
[email protected]This is my go-to recipe for Mexican cornbread pie. It's always a hit at potlucks and parties.
Natasha Sibanda
[email protected]This pie is so easy to make and it's always a hit with my family. I love that I can use leftover cornbread to make it.
Salwa alsalima
[email protected]I love the combination of sweet and savory in this pie. The cornbread crust is the perfect complement to the spicy filling.
Narlin Bonilla
[email protected]I've made this pie several times and it's always a crowd-pleaser. It's the perfect comfort food for a cold winter day.
Olla Mirghani
[email protected]This pie was a total flop. The cornbread was dense and crumbly, and the filling was bland.
Juan Gomez
[email protected]The cornbread crust was a bit dry, but the filling was delicious. I think I'll try using a different cornbread recipe next time.
somrat Hossain ali 670
[email protected]This pie was a little too spicy for my taste, but I still enjoyed it. I think I'll try making it again with less chili powder.
Ang gyaltsen Cerpa
[email protected]I'm not usually a fan of cornbread, but this pie changed my mind. The flavors and textures were amazing.
Marial Neri
[email protected]This was the perfect dish to serve at my Cinco de Mayo party. It was easy to make ahead of time and it was a big hit with my guests.
Callum Iles
[email protected]I made this pie for my family and they all loved it. The cornbread was fluffy and moist, and the filling was flavorful and cheesy.
Mutegeki Fortunate
[email protected]The recipe was easy to follow and the pie turned out perfectly. I especially loved the crispy cornbread crust.
Rhett Forrester
[email protected]This Mexican cornbread pie was a hit at my last dinner party! The combination of sweet cornbread and savory filling was a unique and delicious twist on a classic dish.