Pork Tamale Pot Pie With Cornbread Crust

Recipe by evelynathens
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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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