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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Rasel Hasan
[email protected]This recipe is a keeper! I will definitely be making it again.
Rash Bean
[email protected]I love the combination of flavors in this dish. The cornbread crust is sweet and savory, and the filling is rich and flavorful.
anisa begum5453
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Helen Payne
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The cornbread crust is a great way to add a southwestern flair to a classic dish.
Clarence Gaston
[email protected]I'm not sure what went wrong, but my cornbread Mexican pot pie turned out nothing like the picture. The crust was too thick and the filling was too liquidy.
Scarlet Venegas
[email protected]This recipe was a disaster! The cornbread crust was raw in the middle and the filling was watery. I had to throw the whole thing away.
Ali official
[email protected]I thought this recipe was just okay. The cornbread crust was a little dry and the filling was a bit bland. I think I would have liked it better if I had added some more spices to the filling.
Ramkrishna Humagain
[email protected]This dish was a hit with my family! Everyone loved the combination of flavors and textures. I will definitely be making this again.
Rodney Molder
[email protected]The cornbread crust was a nice change from the traditional pie crust. It was easy to make and held up well to the filling.
SB SHUVO
[email protected]This cornbread Mexican pot pie was an absolute delight! The combination of flavors and textures was just perfect. The cornbread crust was crispy and savory, while the filling was rich and flavorful. I especially loved the addition of the green chilie