Pork Pot Pie With Peppered Corn Bread Crust

In 'Pot Pies' by Beatrice Ojakangas

• Ready In: 1 hr 40 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs  lean ground pork
• 1  cup  chopped onion
• 1  large bell pepper, chopped
• 1 (15 ounce) can tomato sauce
• 2  tablespoons tomato paste
• 1 (10 ounce) package frozen corn kernels, thawed
• 1  tablespoon cornmeal
• 1  tablespoon Worcestershire sauce
• 1  tablespoon ground cumin
• 1  tablespoon chili powder
• 1  teaspoon  hot pepper sauce, to taste
• 1⁄2 teaspoon ground allspice

• Peppered Corn Bread Crust

• 1  cup all-purpose flour
• 1  cup yellow cornmeal
• 3  tablespoons sugar
• 2  teaspoons baking powder
• 3  tablespoons butter, melted
• 3⁄4 cup milk
• 1  egg, lightly beaten
• 1⁄2 cup  shredded monterey jack cheese
• 1 (4 ounce) can  chopped green chili peppers, drained

Directions

1. In a big nonstick skillet, brown the pork with the onion and bell pepper until the pork is cooked.
2. Stir in the tomato sauce, tomato paste, corn, cornmeal, Worcestershire sauce, cumin, chili powder, hot pepper sauce, and allspice; simmer for 30 minutes, stirring occasionally.
3. Spoon the mixture into 6 individual pots or into one 2 1/2-quart casserole.
4. Preheat the oven to 400°.
5. Crust: stir the flour, cornmeal, sugar, and baking powder together in a bowl.
6. Stir the butter, milk, and egg together in another bowl; add this to the dry ingredients; stir just until blended.
7. Stir in the cheese and peppers.
8. Drop large spoonfuls of the crust mixture onto the pork mixture; bake 10 minutes.
9. Decrease oven temperature to 350°, and bake for 30 minutes or until the filling bubbles and the crust is lightly browned.