Savory Greens and Egg Pie with Cornbread Crust

Savory Greens and Egg Pie with Cornbread Crust


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The seasoned eggs are wrapped in sweet cornbread so this new take on deviled eggs makes it the perfect brunchtime side.

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Chicago, IL

Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 1 egg
  • 2/3 cup of cornmeal
  • 2/3 cup of all-purpose flour
  • 2/3 cup of milk
  • ½ cup of sugar
  • 1 teaspoon of baking powder
  • 4 hard-boiled eggs, finely chopped
  • 4 cups of swiss chard, finely chopped
  • 1 teaspoon of yellow mustard
  • 1 teaspoon of smoked paprika
  • ½ teaspoon of salt
  • ½ teaspoon of pepper

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To begin, stir cornmeal, flour, sugar, baking powder, and salt together. Next, whisk together the egg and milk then stir into the cornmeal mixture. Pour half of the mixture into a greased casserole dish and set aside. In another small bowl, combine the hard-boiled eggs, swiss chard, cheese, yellow mustard, smoked paprika, salt, and pepper. Add the egg mixture, then cover with the remaining cornmeal crust. Bake for 30 minutes, or until the tops are golden brown.

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