Our first official epicurean adventure:
Pork Pot Pie with Cornbread Crust
Qty Measure Ingredient
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1 Cup onion, diced
1 Cup green bell pepper, diced
2 tablespoons vegetable oil
1 1/2 pounds lean ground pork
12 ounces tomato sauce
2 tablespoons tomato paste
10 ounces frozen corn, thawed
1 Tablespoon ground cumin
1 Tablespoon chili powder
1 Tablespoon Cornmeal
To taste salt & pepper
1 Cup Flour
1 Cup Cornmeal
3 tablespoons Sugar
2 teaspoons baking powder
3 tablespoons unsalted butter, melted
3/4 Cup Milk
1 Large Egg, beaten
1/2 Cup Monterey Jack cheese, grated
4 ounces green chiles,drained and chopped
Instructions:
1. Prepare the pork mixture: Cook the onion and bell pepper in oil over low heat til onion is softened. Add the pork and cook over moderate heat, stirring and breaking up lumps, until pork is no longer pink. Stir in the sauce, paste, corn, chili powder and cumin. Season with salt & pepper; simmer, stirring occasionally for 30 minutes. Spoon into a 2 1/2 qt. casserole. (This may be made 1 day ahead and refrigerated)
2. Make the topping: Sift together flour, cornmeal, sugar and baking powder. Add milk, egg and butter. Stir until just combined. Stir in the Monterey Jack cheese and chile peppers. Drop mixtures by large spoonfuls around the edge of casserole.
3. Bake at 400º for 10 minutes; reduce heat to 350º and bake another 30 minutes.
Serves: 6
Prep Time: 35 min
Cook Time: 1 hr 20 min
Total Time: 1 hr 55 min
