Pork Tamale Pot Pie With Cornbread Crust

READY IN: 1hr 20mins
Recipe by evelynathens

This is a great make-ahead recipe as everything can be assembled and frozen. Or just make up to the pork filling mixture, freeze, and assemble the recipe another day. Great to have on hand when there's little time to prep a great meal.

Top Review by ciao4293

This deserves way more than 5 stars! Very easy to prepare, and what great flavor! I was a bit pressed for time, so I didn't simmer for 30 minutes as it says in step # 4. I had the heat a bit higher, and just watched it closely. I subbed Cholula hot sauce for the Tabasco-personal preference. The corn bread is perfect! Crispy crust on the outside, tender and moist on the inside. And the corn bread with the meat filling is just delicious. This is great cold weather food, and will be made very often this winter. Thanks evelyn, this recipe is a real winner!

Ingredients Nutrition


  1. Make pork mixture: In a large skillet cook onion and bell peppers 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 tomato sauce, paste, corn, cumin, allspice, chili powder, Worcestershire Sauce, 1 tsp Tabasco, cornmeal and season to taste.
  4. Simmer mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco if necessary.
  5. Spoon mixture into shallow 2 ½ quart casserole.
  6. (may be made 1 day in advance).
  7. Preheat oven to 400°F.
  8. Make topping: Into a bowl, sift together flour, cornmeal, sugar and baking powder; add the butter, milk and the egg, and stir the batter until it is just combined.
  9. Stir in cheddar and chili peppers and drop batter by large spoonfuls around edge of casserole.
  10. Bake for 10 minutes then reduce heat to 350F and bake 30 minutes longer.

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