Pork Pot Pie With Peppered Corn Bread Crust Recipe

Name: Pork Pot Pie With Peppered Corn Bread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs lean ground pork; 1 cup chopped onion; 1 large bell pepper, chopped; 1 (15 ounce) can tomato sauce; 2 tablespoons tomato paste; 1 (10 ounce) package frozen corn kernels, thawed; 1 tablespoon cornmeal; 1 tablespoon Worcestershire sauce; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1 teaspoon hot pepper sauce, to taste; ½ teaspoon ground allspice; 1 cup all-purpose flour; 1 cup yellow cornmeal; 3 tablespoons sugar; 2 teaspoons baking powder; 3 tablespoons butter, melted; ¾ cup milk; 1 egg, lightly beaten; ½ cup shredded monterey jack cheese; 1 (4 ounce) canchopped green chili peppers, drained

Servings: persons

1 12 lbs lean ground pork
1 cup chopped onion
1 large bell pepper, chopped
1 (15 ounce) can tomato sauce
2 tablespoons tomato paste
1 (10 ounce) package frozen corn kernels, thawed
1 tablespoon cornmeal
1 tablespoon Worcestershire sauce
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon hot pepper sauce, to taste
½ teaspoon ground allspice
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
3 tablespoons butter, melted
¾ cup milk
1 egg, lightly beaten
½ cup shredded monterey jack cheese
1 (4 ounce) canchopped green chili peppers, drained

1
In a big nonstick skillet, brown the pork with the onion and bell pepper until the pork is cooked.
2
Stir in the tomato sauce, tomato paste, corn, cornmeal, Worcestershire sauce, cumin, chili powder, hot pepper sauce, and allspice; simmer for 30 minutes, stirring occasionally.
3
Spoon the mixture into 6 individual pots or into one 2 1/2-quart casserole.
4
Preheat the oven to 400.
5
Crust: stir the flour, cornmeal, sugar, and baking powder together in a bowl.
6
Stir the butter, milk, and egg together in another bowl; add this to the dry ingredients; stir just until blended.
7
Stir in the cheese and peppers.
8
Drop large spoonfuls of the crust mixture onto the pork mixture; bake 10 minutes.
9
Decrease oven temperature to 350, and bake for 30 minutes or until the filling bubbles and the crust is lightly browned.

556

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 21 ingredients. The key ingredients include: 1 12 lbs lean ground pork, 1 cup chopped onion, 1 large bell pepper, chopped, 1 (15 ounce) can tomato sauce, and more.

Yes, Pork Pot Pie With Peppered Corn Bread 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!

Pork Pot Pie With Peppered Corn Bread Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions