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!"
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Ready In:
1hr 10mins




  • 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.

Questions & Replies

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  1. the liquid in every store bought salsa is very different. you should drain your salsa a bit. the "corn bread /jiffy crust" is better made with real corn meal and the other ing. the crust was mushy and the liquid from all other ing. was not cooked. I cooked it over time. this is a really poor example of how to cook simple and healthy. So many things from a can drives the sodium level up 10 fold! on the other hand it could be really nice with better ing. Be aware of the liquid in all items even if you drain them ( I drained for two hours and let everything come to room temp) still far tooooooooo much liquid. MAKE your own corn topping
  2. We loved this recipe. I have tried other recipes similar in concept, but this one is by far the best. As it is plenty for my family for at least two nights, I divided the meat filling into two 8x8 pans and then topped with 1/2 recipe of cornbread just prior to baking each. Fresh cornbread is so much better than leftover! Excellent!
  3. Great Mexican dish. I made half a recipe and we still have 2 servings left. Loved it.
  4. We loved this! I used a 9x13 and the cornbread topping was the perfect amount spread over that surface area. This was the first time I was daring enough to try a jalapeno in anything (I've been increasing my heat tolerance slowly) and the heat level was fine for me with all of the Tabasco and chili powder as well. I used only Monterey Jack in the cornbread and couldn't taste it at all, maybe next time I will increase the cheese or do 1/2 that and 1/2 cheddar. Thanks for sharing!
  5. This is okay-- too much cornbread topping for us, though.



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