Best 2 Cornbread Mexican Pot Pie Recipes

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Indulge in a culinary adventure by exploring the delightful flavors of Mexican pot pie. Experience a harmonious blend of Mexican-inspired fillings wrapped in a golden crust made from scratch. Inside, discover a savory symphony of chicken, black beans, corn, and bell peppers, perfectly seasoned with Mexican spices. Top it off with a creamy and cheesy sauce made from scratch, ensuring a deliciously rich and flavorful experience. If you're looking for a vegetarian option, this recipe also includes an easy-to-make vegetable filling that delivers a satisfying and wholesome alternative. Get ready to tantalize your taste buds with the perfect fusion of Mexican flavors and classic comfort food.

Here are our top 2 tried and tested recipes!

MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST



Mexican Pork Pot Pie With Black Beans and Cornbread Crust image

The pork mixture can be made a day in advance and refrigerated. Cooking time does not include cooking pork. You can also make this with ground beef. This is spicy, if you want to reduce the heat, then omit the jalapeño or Tabasco sauce. This is a really tasty dish, and the cornmeal topping just by itself is good baked in an 8x8-inch buttered baking dish, I baked mine for about 25 minutes at 350 degrees!

Provided by Kittencalrecipezazz

Categories     Savory Pies

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 28

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
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)

Steps:

  • Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
  • For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
  • Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
  • 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.
  • Spoon the mixture into prepared baking dish.
  • To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
  • Add in melted butter, milk and egg; stir until JUST combined.
  • Add in grated cheese and chili peppers.
  • Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
  • 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.
  • 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.

CORNBREAD MEXICAN POT PIE



CORNBREAD MEXICAN POT PIE image

Categories     Beef

Yield 6 people

Number Of Ingredients 24

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

Steps:

  • Filling: 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. Topping: Make the topping 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. Bake the potpie in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 350°F., and bake the potpie for 30 minutes more.

Tips:

  • Prepare the Crust in Advance: You can make the cornbread crust ahead of time and refrigerate it for up to 2 days. This will save you time when assembling the pot pie.
  • Use Fresh Vegetables: Fresh vegetables will give your pot pie the best flavor. If you don't have fresh vegetables on hand, you can use frozen vegetables instead.
  • Don't Overcook the Filling: The filling should be cooked through, but not overcooked. Overcooked filling will be dry and tough.
  • Let the Pot Pie Cool Before Serving: This will help the filling to set and the crust to firm up.

Conclusion:

This cornbread Mexican pot pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The combination of cornbread crust, Mexican-spiced filling, and melted cheese is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this cornbread Mexican pot pie a try. You won't be disappointed!

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