Cornbread Mexican Pot Pie Recipe

Name: Cornbread Mexican Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: Filling:; 1 cup chopped onion; 1 cup chopped green bell pepper; 2 tablespoons vegetable oil; 1 1/2 pounds lean ground beef; a 12-ounce can tomato sauce; 2 tablespoons tomato paste; a 10-ounce package of frozen corn, thawed; 1 tablespoon ground cumin; 1/2 teaspoon ground allspice; 2 teaspoons chili powder; 1 tablespoon Worcestershire sauce; 1 teaspoon Tabasco plus additional to taste; 1 tablespoon yellow cornmeal; Crust:; 1 cup all-purpose flour; 1 cup yellow cornmeal; 3 tablespoons sugar; 2 teaspoons double-acting baking powder; 3 tablespoons unsalted butter, melted and cooled; 3/4 cup milk; 1 large egg, beaten lightly; 1/2 cup grated Monterey Jack; a 4-ounce can green chili peppers, drained and chopped

Servings: persons

Filling:
1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons vegetable oil
1 1/2 pounds lean ground beef
a 12-ounce can tomato sauce
2 tablespoons tomato paste
a 10-ounce package of frozen corn, thawed
1 tablespoon ground cumin
1/2 teaspoon ground allspice
2 teaspoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco plus additional to taste
1 tablespoon yellow cornmeal
Crust:
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons double-acting baking powder
3 tablespoons unsalted butter, melted and cooled
3/4 cup milk
1 large egg, beaten lightly
1/2 cup grated Monterey Jack
a 4-ounce can green chili peppers, drained and chopped

1
Filling:
2
In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato paste, the corn, the cumin, the allspice, the chili powder, the Worcestershire sauce, 1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled.
3
Topping:
4
Make the topping
5
Into a bowl sift together the flour, the cornmeal, the sugar, and the baking powder, add the butter, the milk, and the egg, and stir the batter until it is just combined. Stir in the Monterey Jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole.
6
Bake the potpie in the middle of a preheated 400u00b0F. oven for 10 minutes, reduce the heat to 350u00b0F., and bake the potpie for 30 minutes more.

No nutrition data on file — estimate from the ingredient list.

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 24 ingredients. The key ingredients include: Filling:, 1 cup chopped onion, 1 cup chopped green bell pepper, 2 tablespoons vegetable oil, and more.

Yes, Cornbread Mexican 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 Mexican Pot Pie

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