Parmesan Cornbread Pie Food

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!

ZUCCHINI CORNBREAD PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
• Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
• Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
• Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

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.

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-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.

PARMESAN CORNBREAD PIE

Steps:

• Preheat the oven to 375°F.
• Mix flour, cornmeal, baking powder, 2 tablespoons of the cheese, garlic and salt in a bowl; set aside.
• Heat 2 tablespoons of the oil in a large skillet over medium heat.
• Add onion and cook until tender, about 8 minutes.
• Transfer 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 milk, egg and honey to onion and stir well.
• Add onion mixture to bowl with flour mixture and stir until blended.
• Use remaining 1 tablespoon oil to oil a 9-inch pie plate.
• Pour the batter into the pie plate and sprinkle top with remaining 2 tablespoons cheese.
• Bake until golden brown and a knife inserted into the center comes out clean, 25 to 30 minutes. Cool slightly before slicing.

TOMATO PIE WITH CORNMEAL CRUST

Steps:

• Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
• For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
• Preheat the oven to 400 degrees F.
• Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
• Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
• Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.

CHEESY CORNBREAD PIE

Steps:

• Preheat oven to 400 degrees F. Grease a 9-inch pie dish with cooking spray or butter; set aside.
• To make the taco beef, heat the oil in a medium skillet over medium heat, then add the beef and taco seasoning and stir to combine. Cook, stirring to break up the beef, until browned and cooked through, about 6-8 minutes. Remove from heat and set aside.
• To prepare the cheddar sweet corn, in a medium bowl, stir to combine the milk, egg, 1 cup corn kernels, shredded cheddar, shredded monterey jack, breadcrumbs and sliced scallions; set aside.
• For the panko cheese topping, in a small bowl, stir to combine the panko, melted butter, cheddar cheese, monterey jack cheese, salt and pepper; set aside.
• To make the cornbread, in a large bowl, stir to combine the cornbread muffin mix, eggs, milk, cream style corn, corn kernels and scallions. Pour half of the batter into the pie plate, then top with 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese. Pour remaining batter over and top with sliced jalapenos and another layer of 1/2 cup shredded cheddar cheese and 1/2 cup shredded monterey jack cheese.
• Bake for 5 minutes, then top the pie with the taco beef, then the cheddar sweet corn, then the panko cheese topping. Bake until the pie is set and the top is golden and crisp, about 35-40 minutes.
• Let cool 15 minutes then slice into wedges to serve.

CORN PONE PIE

Steps:

• Prepare the Chili con Carne first, since it will simmer for one hour:.
• Heat oil in a large skillet.
• Slice onion and add to hot oil.
• Add ground beef and minced garlic.
• Cook and stir for about 5 minutes (or till brown).
• Add kidney beans, tomato sauce, chili powder, optional cayenne pepper, and cloves.
• Simmer for an hour, or until thick.
• Salt and paprika to taste.
• Corn Bread: Sift together the corn meal, flour, sugar, baking powder and salt.
• Mix in milk, eggs, and butter.
• Now to build the pie!
• In a 1.
• 5 quart casserole dish, pour the Chili con Carne and spread on bottom.
• Pour Corn Bread batter over the top to cover the Chili.
• Be careful not to get too much of the chili mixed with the batter.
• Bake in 400 degree oven for 20 minutes.