Pork Potpie With Cornbread Crust
Serves: 4
Mckayla Luettgen
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
38
Sourness
46
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Onion (medium diced)2 tbsps
Vegetable Oil680 g
Ground Pork (lean)2 tbsps
Tomato Paste1 tbsp
Ground Cumin1 tbsp
Chili Powder1 cup
Yellow Cornmeal1
Salt1 cup
All-Purpose Flour3 tbsps
Sugar3 cup
Milk1 large
Egg (beaten lightly)1 cup
Monterey Jack (grated)Directions:
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
9
Oven for 10 minutes, reduce the heat to 350 degrees F, and bake the potpie for 30 minutes more
10
Serve hot, with a composed salad