Cornbread Pot Pie Recipe

Name: Cornbread Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, minced; 1 Tbsp. vegetable oil; 1 1/2 c. diced zucchini; 1 cup diced green bell pepper; 1 c. chopped onion; 1/2 c. diced carrot; 1- 15 oz. can no-bean chili; 1 c. (4 oz.) shredded Monterey Jack cheese; 1- 6.6 oz. pkg. cornbread mix; Salsa if desired

Servings: persons

2 cloves garlic, minced
1 Tbsp. vegetable oil
1 1/2 c. diced zucchini
1 cup diced green bell pepper
1 c. chopped onion
1/2 c. diced carrot
1- 15 oz. can no-bean chili
1 c. (4 oz.) shredded Monterey Jack cheese
1- 6.6 oz. pkg. cornbread mix
Salsa if desired

1
Preheat oven to 400u00b0.
2
In a large skillet over medium heat, saute garlic in oil for 1 minute.
3
Add zucchini, bell pepper, onion and carrot.
4
Cook 10-15 minutes or until vegetables are tender.
5
Stir in chili and mix gently.
6
Spread mixture in a 9 inch square baking dish.
7
Sprinkle with cheese.
8
Prepare cornbread mix according to package directions; spread over cheese.
9
Bake for 20 minutes or until cornbread is golden brown.
10
Serve with salsa, if desired.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cloves garlic, minced, 1 Tbsp. vegetable oil, 1 1/2 c. diced zucchini, 1 cup diced green bell pepper, and more.

Yes, Cornbread Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Pot Pie

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