CORNBREAD MEXICAN POT PIE
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.
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starzio
[email protected]This is a great recipe for a quick and easy weeknight meal.
Clan hunt Haseeb
[email protected]I made this recipe for my family and they loved it. The cornbread crust was a big hit.
Amine Zouggar
[email protected]This is a great recipe for a potluck or party.
Eno
[email protected]I've made this recipe several times and it's always a hit with my guests.
Godspower Agbuza
[email protected]This is a great recipe for a quick and easy weeknight meal.
Amani Ak
[email protected]I made this recipe for my family and they loved it. The cornbread crust was a big hit.
Yonela Senzeni
[email protected]This is a great recipe for a party or potluck.
John Tuttle
[email protected]I've made this recipe several times and I always get compliments on it.
Abdul Majeed Haroon
[email protected]This recipe is easy to follow and the end result is a delicious and hearty meal.
Army _BTS
[email protected]I used a gluten-free cornbread mix and it turned out great.
Nafij Ahmed
[email protected]I added some shredded chicken to the filling and it was even better.
Kashi Abbasi
[email protected]I'm not a fan of spicy food, so I omitted the chili powder from the recipe. It was still delicious!
Asad Jokhio
[email protected]I made this recipe for my potluck and it was a huge success. Everyone loved it!
Charbel Moukawam
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the ingredients are budget-friendly.
Jodie O'Sullivan
[email protected]I was hesitant to try this recipe because I'm not a big fan of cornbread, but I was pleasantly surprised. The cornbread crust was light and fluffy, and the filling was creamy and flavorful.
Shuvo Chowdhury
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The creamy filling and the crispy cornbread crust are a match made in heaven.
Adline Scott
[email protected]This cornbread Mexican pot pie was a hit with my family! The flavors were amazing and the cornbread crust was the perfect finishing touch.