All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Chop red pepper small dice
Chop onion small dice
Chop poblano small dice
Make The Cornbread Batter
Set aside 2 Tbsp. cornbread mix. Combine remaining cornbread mix with ¼ cup water, green onion tops and taco seasoning in a large mixing bowl.
Stir, adding additional water 2 Tbsp. at a time, until fully combined and a thick, spreadable batter forms.
Start The Filling
Heat a large non-stick pan over medium-high heat. Add 2 tsp olive oil. Add peppers and cook for
3-4 minutes. Add onions, green onion bottoms, and a pinch of salt and pepper to hot pan. Stir occasionally, cooking for 5-6 minutes.
Finish The Filling
Add enchilada sauce, corn, cheese and reserved 2 Tbsp. cornbread mix to pan and cook 1-2 minutes.
Add ½ cup water. Stir occasionally until slightly thickened, 1-2 minutes.
Bake The Pie
Transfer filling to prepared casserole dish. You may also use a cast iron skillet. Top filling with cornbread batter, using a spatula dipped in water or sprayed with cooking spray to smooth top. Don't worry if your cornbread layer is thin!
Bake in hot oven until cornbread is golden brown, 20-25 minutes.
Rest at least 5 minutes to cool slightly and set.
Serve family-style, garnishing with sour cream. Bon appétit!
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