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Creamy Eggs Pot Pie with Cornbread
A creamy American eggs pot pie with celery, jalapeno and corn kernels, finished with BBQ sauce, cheddar cheese and ranch seasoning, served over cornbread.
Ingredients
Instructions
Crack and whisk the eggs, season them, then stir-fry over medium-high heat until just set, about 4 minutes.
Add the celery, jalapeno and corn kernels, cooking until softened, about 4 minutes.
Stir in the BBQ sauce, hot sauce, cheddar cheese and ranch seasoning for 3 minutes.
Prepare the cornbread separately according to package directions.
Let everything simmer for about 9 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the cornbread, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
