Pork Potpie with Cornbread Crust Recipe

Name: Pork Potpie with Cornbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup medium diced onion; 1 cup medium diced green bell pepper; 2 tablespoons vegetable oil; 1 1/2 pounds lean ground pork; 1 (12-ounce) can tomato sauce; 2 tablespoons tomato paste; 1 (10-ounce) package frozen corn, thawed; 1 tablespoon ground cumin; 1 tablespoon chili powder; 1 tablespoon yellow cornmeal; Salt and freshly ground black pepper; 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; 1 (4-ounce) can green chile peppers, drained and chopped; Serving suggestion: composed salad of red onions, orange segments, and avocado slices

Servings: persons

1 cup medium diced onion
1 cup medium diced green bell pepper
2 tablespoons vegetable oil
1 1/2 pounds lean ground pork
1 (12-ounce) can tomato sauce
2 tablespoons tomato paste
1 (10-ounce) package frozen corn, thawed
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon yellow cornmeal
Salt and freshly ground black pepper
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
1 (4-ounce) can green chile peppers, drained and chopped
Serving suggestion: composed salad of red onions, orange segments, and avocado slices

1
Make the pork mixture: In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened.
2
Add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink.
3
Stir in the tomato sauce and paste, corn, cumin, chili powder, and cornmeal, season with salt and black pepper, to taste, and simmer the mixture, stirring occasionally, for 30 minutes.
4
Spoon the mixture into a shallow 2 1/2-quart casserole.
5
The mixture may be made 1 day in advance and kept, covered and chilled.
6
Make the topping: Into a bowl sift together the flour, cornmeal, sugar, and baking powder, add the butter, milk, and egg, and stir the batter until it is just combined.
7
Stir in the monterey jack and the chile peppers and drop the batter by the large spoonfuls around the edge of the casserole.
8
Bake the potpie in the middle of a preheated 400 degree F. oven for 10 minutes, reduce the heat to 350 degrees F, and bake the potpie for 30 minutes more.
9
Serve hot, with a composed salad.

954

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 21 ingredients. The key ingredients include: 1 cup medium diced onion, 1 cup medium diced green bell pepper, 2 tablespoons vegetable oil, 1 1/2 pounds lean ground pork, and more.

Yes, Pork Potpie with 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.

Pork Potpie with Cornbread Crust

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