Mexican Pork Pot Pie With Black Beans And Cornbread

Name: Mexican Pork Pot Pie With Black Beans And Cornbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PORK FILLING; 1 onion, chopped; 2 tablespoons chopped fresh garlic (to taste); 1 small green bell pepper, chopped; 1 jalapeno pepper, seeded and finely chopped; oil, as needed; 1 1/2 lbs ground pork; 1 (16 ounce) can tomato sauce; 2 tablespoons tomato paste; 1 (10 ounce) bag frozen corn, thawed; 1 (14 ounce) can black beans, drained; 1 tablespoon cumin; 1/2 teaspoon allspice; 2 -4 tablespoons chili powder; 2 tablespoons Worcestershire sauce; 1 teaspoon Tabasco sauce (or to taste); 1 tablespoon yellow cornmeal (heaping); seasoning salt (can use white salt); pepper; CORN BREAD CRUST; 1 cup flour; 1 cup yellow cornmeal; 3 tablespoons sugar (can use white or brown); 2 teaspoons baking powder; 1/4 teaspoon salt; 4 tablespoons melted butter; 3/4 cup half-and-half or 3/4 cup milk; 1 large egg; 1 cup grated cheddar cheese or 1 cup monterey jack cheese; 1 (4 ounce) can green chili peppers (just throw in the whole can with juice)

Servings: persons

PORK FILLING
1 onion, chopped
2 tablespoons chopped fresh garlic (to taste)
1 small green bell pepper, chopped
1 jalapeno pepper, seeded and finely chopped
oil, as needed
1 1/2 lbs ground pork
1 (16 ounce) can tomato sauce
2 tablespoons tomato paste
1 (10 ounce) bag frozen corn, thawed
1 (14 ounce) can black beans, drained
1 tablespoon cumin
1/2 teaspoon allspice
2 -4 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce (or to taste)
1 tablespoon yellow cornmeal (heaping)
seasoning salt (can use white salt)
pepper
CORN BREAD CRUST
1 cup flour
1 cup yellow cornmeal
3 tablespoons sugar (can use white or brown)
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons melted butter
3/4 cup half-and-half or 3/4 cup milk
1 large egg
1 cup grated cheddar cheese or 1 cup monterey jack cheese
1 (4 ounce) can green chili peppers (just throw in the whole can with juice)

1
Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
2
For the filling: In a large skillet cook the onion, garlic, jalapeno pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
3
Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
4
Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
5
Spoon the mixture into prepared baking dish.
6
To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
7
Add in melted butter, milk and egg; stir until JUST combined.
8
Add in grated cheese and chili peppers.
9
Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
10
If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
11
Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.

1057

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: PORK FILLING, 1 onion, chopped, 2 tablespoons chopped fresh garlic (to taste), 1 small green bell pepper, chopped, and more.

Yes, Mexican Pork Pot Pie With Black Beans And Cornbread Crust 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.

That's it — enjoy your meal!

Mexican Pork Pot Pie With Black Beans And Cornbread Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions