Pork Tamale Pot Pie With Cornbread Crust
Ready In: 1 hr 20 mins
Serves: 6
Ingredients
Pork Mixture
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 tablespoons vegetable oil
- 1 1⁄2 lbs ground lean pork
- 1 (12 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 (10 ounce) package frozen corn, thawed
- 1 tablespoon ground cumin
- 1⁄2 teaspoon ground allspice
- 2 teaspoons chili powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco sauce, plus additional to taste
- 1 tablespoon yellow cornmeal
Topping
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoons double-acting baking powder
- 3 tablespoons butter, melted and cooled
- 3⁄4 cup milk
- 1 large egg, beaten lightly
- 3⁄4 cup grated cheddar cheese
- 1 (4 ounce) can green chili peppers, drained and chopped
Directions
- 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.
- 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 tomato sauce, paste, corn, cumin, allspice, chili powder, Worcestershire Sauce, 1 tsp Tabasco, cornmeal and season to taste.
- Simmer mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco if necessary.
- Spoon mixture into shallow 2 ½ quart casserole.
- (may be made 1 day in advance).
- Preheat oven to 400°F.
- 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.
- Stir in cheddar and chili peppers and drop batter by large spoonfuls around edge of casserole.
- Bake for 10 minutes then reduce heat to 350F and bake 30 minutes longer.
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