Ingredients for Pork Tamale Pot Pie With Cornbread Crust
- 1 medium onion, chopped
- Green Bell Pepper
- Vegetable Oil
- Ground Lean Pork
- 1 (15-ounce) can tomato sauce
- 2 tablespoons tomato paste
- Frozen Corn
- Ground Cumin
- Ground Allspice
- 1 teaspoon chili powder
- 1 tablespoon Worcestershire sauce
- Tabasco Sauce
- Yellow Cornmeal
- All Purpose Flour
- 1/4 cup sugar
- Double Acting Baking Powder
- 1/2 cup (1 stick) cold unsalted butter
- 1 cup milk
- 1 large egg
- Cheddar Cheese
- Green Chili Peppers
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How to Make Pork Tamale Pot Pie With Cornbread Crust
- **Sauté Vegetables:** In a large skillet, heat 2 tablespoons of oil over medium-low heat. Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped. Cook, stirring occasionally, until softened, about 5 minutes.
- **Cook the Pork:** Add 1.5 lbs ground pork to the skillet. Cook over medium heat, breaking up lumps with a spoon, until no longer pink (about 8-10 minutes).
- **Create the Tamale Filling:** Stir in 1 (15-ounce) can tomato sauce, 2 tablespoons tomato paste, 1 cup frozen corn, 1 teaspoon ground cumin, 1/2 teaspoon ground allspice, 1 teaspoon chili powder, 1 tablespoon Worcestershire sauce, 1 teaspoon Tabasco sauce (plus more to taste), and 1/4 cup cornmeal. Season generously with salt and pepper to taste.
- **Simmer:** Reduce heat to low, simmer for 30 minutes, stirring occasionally. Add more Tabasco sauce if desired.
- **Assemble the Pie:** Pour the pork mixture into a 2-quart shallow casserole dish.
- **Preheat Oven:** Preheat oven to 400°F (200°C).
- **Make the Cornbread Topping:** In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup cornmeal, 1/4 cup sugar, and 2 teaspoons baking powder.
- **Combine Wet Ingredients:** Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Whisk together 1 cup milk and 1 large egg. Add to the dry ingredients and stir until just combined.
- **Add Flavor to the Topping:** Stir in 1 cup shredded cheddar cheese and 1/4 cup chopped pickled jalapeños (optional).
- **Bake:** Drop spoonfuls of the cornbread batter evenly around the edge of the casserole dish. Bake for 10 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake for an additional 30 minutes, or until the crust is golden brown and the filling is bubbly.
- **Cool and Serve:** Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
51g
Fat
86g
Carbs
21g
