Ingredients per serve


Pie base

Corn Biscuits

  • Corn kernels 200.0 g
  • Polenta 200.0 g
  • Self-raising flour 400.0 g
  • Onions 60.0 g
  • Salt 10.0 g
  • Pepper 5.0 g
  • Eggs 4.0 x
  • Sour cream 200.0 ml
  • Buttermilk 100.0 ml

This southern American dish screams hearty. The smoky flavour of the sausage in the gumbo brings this dish to life. Corn biscuits (or corn scones) are also great for soaking up the sauce.



  1. Pie base

    • Heat the oil and sweat the onions, celery and capsicum until slightly soft. Add chicken, sausage and bacon, cook until slightly browned. Add water, KNORR Pronto Napoli and chilli paste, simmer for 1 hour and thicken with KNORR Rich Brown Gravy. Place in individual pie dishes.
  2. Corn Biscuits

    • Combine all ingredients together and roll out on the bench, cut out rounds and bake like scones, add on top of your pie.