Pork Pot Pie With Peppered Corn Bread Crust |
|
 |
Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
|
In 'Pot Pies' by Beatrice Ojakangas 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 |
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.
|
|