Pork Pot Pie with Cornbread Crust


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Serve this pie with a composed salad of red onions, orange segments, and avocado slices for a well-balanced meal.

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  • Pork mixture:
  • 1 C. medium diced onion
  • 1 C. medium diced green bell pepper
  • 2 Tbs. vegetable oil
  • 1 1/2 lb. lean ground pork
  • 1 12 oz. can tomato sauce
  • 2 Tbs. tomato paste
  • 1 10 oz. pkg. frozen corn, thawed
  • 1 Tbs. ground cumin
  • 1 Tbs. chili powder
  • 1 Tbs. yellow cornmeal
  • Salt and freshly ground black pepper
  • Topping:
  • 1 C. all-purpose flour
  • 1 C. yellow cornmeal
  • 3 Tbs. sugar
  • 2 tsp. double-acting baking powder
  • 3 Tbs. unsalted butter, melted and cooled
  • 3/4 C. milk
  • 1 large egg, beaten lightly
  • 1/2 C. grated Monterey jack
  • 1 4 oz. can green chili peppers, drained and chopped

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To make the pork mixture, in a large skillet cook the onion and the bell pepper 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 the tomato sauce and paste, corn, cumin, chili powder, and cornmeal, season with salt and black pepper, to taste, and simmer the mixture, stirring occasionally, for 30 minutes. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled.

To make the topping, into a bowl sift together the flour, cornmeal, sugar, and baking powder, add the butter, milk, and egg, and stir the batter until it is just combined. Stir in the Monterey jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole. Bake the potpie in the middle of a preheated 400 degree oven for 10 minutes. Reduce the heat to 350 degrees, and bake the potpie for 30 minutes more. Serve hot, with a composed salad.

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