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Recipe
Cornbread Pie Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1729g | |
| Calories 2466 | |
| Calories from Fat 1081 | 44% |
| Total Fat 121.19g | 151% |
| Saturated Fat 50.21g | 201% |
| Trans Fat 4.75g | |
| Cholesterol 415mg | 138% |
| Sodium 5717mg | 238% |
| Potassium 4805mg | 137% |
| Total Carbs 188.75g | 50% |
| Dietary Fiber 35.0g | 117% |
| Sugars 34.85g | 23% |
| Protein 155.84g | 249% |
Ingredients Convert Measures
- 1 lb grnd beef
- 1 tsp sage
- 1 tsp dry basil
- 1/4 tsp salt
- 1 sm onion, minced
- 1 can tomato sauce
- 1 can refried beans
- 4 ounce Swiss cheese
- 1/3 c. cornmeal
- 1/3 c. flour
- 1 tsp baking pwdr
- 1 tsp sugar
- 1/3 tsp salt
- 3 Tbsp. lowfat milk
- 1 x egg (slightly beaten)
- 1 Tbsp. vegetable oil
Directions
- Brown beef with sage, basil and 3/4 tsp. salt. Drain well. Stir in onion, tomato sauce and refried beans. Cook till mix bubbles. Place beef mix in 9 inch deep pie pan, pressing to flatten top. Sprinkle cheese over top. Heat oven to 350.For cornbread topping, mix corn meal, flour, baking pwdr, sugar and 1/4 tsp salt in a bowl. Combine and stir in lowfat milk, egg and oil. Spoon topping mix around edge of baking dish. Bake for 25 to 30 min.
