Recipe courtesy of Gourmet Magazine

Pork Potpie with Cornbread Crust

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  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 35 min
  • Cook: 1 hr 20 min
  • Yield: 6 servings
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For the pork mixture:

1 cup medium diced onion

1 cup medium diced green bell pepper

2 tablespoons vegetable oil

1 1/2 pounds lean ground pork

1 (12-ounce) can tomato sauce

2 tablespoons tomato paste

1 (10-ounce) package frozen corn, thawed

1 tablespoon ground cumin

1 tablespoon chili powder

1 tablespoon yellow cornmeal

Salt and freshly ground black pepper

For the topping:

1 cup all-purpose flour

1 cup yellow cornmeal

3 tablespoons sugar

2 teaspoons double-acting baking powder

3 tablespoons unsalted butter, melted and cooled

3/4 cup milk

1 large egg, beaten lightly

1/2 cup grated monterey jack

1 (4-ounce) can green chile peppers, drained and chopped

Serving suggestion: composed salad of red onions, orange segments, and avocado slices


  1. 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.
  2. 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 chile peppers and drop the batter by the large spoonfuls around the edge of the casserole.
  3. Bake the potpie in the middle of a preheated 400 degree F. oven for 10 minutes, reduce the heat to 350 degrees F, and bake the potpie for 30 minutes more. Serve hot, with a composed salad.