Best 2 Cornbread Mexican Pot Pie Recipes
Calling all foodies with a craving for a delectable fusion of Mexican and Southern flavors! Get ready to embark on a culinary journey as we present the ultimate guide to cooking a mouthwatering dish – Cornbread Mexican Pot Pie. This innovative recipe seamlessly blends the comforting flavors of classic Mexican ingredients with the rustic charm of cornbread. Whether you're a seasoned chef or a novice in the kitchen, this article will provide you with all the essential information, tips, and step-by-step instructions to create a culinary masterpiece that will tantalize your taste buds and impress your family and friends. So, gather your aprons and prepare to unravel the secrets of this unique and flavorful dish.
Here are our top 2 tried and tested recipes!
MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST
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
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
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:
- For a crispier crust, use a cast-iron skillet instead of a baking dish.
- If you don't have any cornbread mix on hand, you can make your own using all-purpose flour, cornmeal, baking powder, and salt.
- Feel free to add other vegetables to the pot pie filling, such as diced bell peppers, zucchini, or mushrooms.
- If you're short on time, you can use pre-cooked chicken or turkey instead of cooking it yourself.
- Serve the pot pie with a dollop of sour cream or guacamole, and a side of salsa or pico de gallo.
Conclusion:
Cornbread Mexican pot pie is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover chicken or turkey. With its crispy cornbread crust and flavorful filling, this pot pie is sure to be a hit with your family and friends.
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