CORN-TOPPED PORK POT PIES
Enjoy pot pie made using pork and topped with sweet corn mixture - a hearty dinner for eight.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 425°F. Spray 8 (8-oz) ramekins (individual baking dishes) with cooking spray.
- Sprinkle pork with salt; coat with flour. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, in batches, 5 minutes or until browned. Return all pork to skillet. Stir in onion, chiles, garlic, oregano and cumin. Cook 3 minutes. Gradually stir in broth, loosening particles from bottom of skillet. Cook 3 minutes, stirring constantly, until mixture begins to thicken. Heat to boiling; stir in beans. Remove from heat. Divide mixture among ramekins.
- In medium bowl, stir corn, eggs, Bisquick mix and milk with wire whisk until combined. Spoon over pork mixture in each ramekin. Place ramekins on cookie sheet.
- Bake 20 minutes or until golden. Garnish with cilantro.
Nutrition Facts : Calories 330, Carbohydrate 35 g, Fiber 4 g, Protein 31 g, SaturatedFat 1 1/2 g, ServingSize 1 serving, Sodium 600 mg
CORN CHIP PIE
Steps:
- Take corn chips out of bag (or and open bag and leave chips in).
- Place shredded cheese on top. Pour Pinto Beans over the cheese (hot beans help melt the cheese quicker). Sprinkle Brisket on top. Garnish with BBQ Sauce.
- Preheat a smoker or oven for cooking at about 225 degrees F.
- Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
- Let sit 30 minutes, then chop meat.
- Cover beans with water by 2 inches and bring to a boil to get the outer layer off. Boil 2 minutes, then drain all water and put beans back in pot. Add water to cover 2 inches above the top of the beans. Bring to a boil.
- Meanwhile, saute the onions, jalapenos and garlic in some oil in another pan until translucent, about 5 minutes. Add the tomatoes, then let simmer for another 1 to 2 minutes and add to the bean pot. Add the garlic pepper, chili powder and salt to the bean pot and let simmer, stirring every 20 minutes, until soft, about 1 hour 30 minutes.
- Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.
PORK TAMALE POT PIE WITH CORNBREAD CRUST
This is a great make-ahead recipe as everything can be assembled and frozen. Or just make up to the pork filling mixture, freeze, and assemble the recipe another day. Great to have on hand when there's little time to prep a great meal.
Provided by evelynathens
Categories Savory Pies
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Make pork mixture: In a large skillet cook onion and bell peppers 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 tomato sauce, paste, corn, cumin, allspice, chili powder, Worcestershire Sauce, 1 tsp Tabasco, cornmeal and season to taste.
- Simmer mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco if necessary.
- Spoon mixture into shallow 2 ½ quart casserole.
- (may be made 1 day in advance).
- Preheat oven to 400°F.
- Make topping: Into a bowl, sift together flour, cornmeal, sugar and baking powder; add the butter, milk and the egg, and stir the batter until it is just combined.
- Stir in cheddar and chili peppers and drop batter by large spoonfuls around edge of casserole.
- Bake for 10 minutes then reduce heat to 350F and bake 30 minutes longer.
Nutrition Facts : Calories 754.1, Fat 42.9, SaturatedFat 17.4, Cholesterol 151.3, Sodium 778.5, Carbohydrate 63.2, Fiber 5.9, Sugar 12.8, Protein 32.2
PORK POT PIE WITH PEPPERED CORN BREAD CRUST
Make and share this Pork Pot Pie With Peppered Corn Bread Crust recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a big nonstick skillet, brown the pork with the onion and bell pepper until the pork is cooked.
- 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.
- Spoon the mixture into 6 individual pots or into one 2 1/2-quart casserole.
- Preheat the oven to 400°.
- Crust: stir the flour, cornmeal, sugar, and baking powder together in a bowl.
- Stir the butter, milk, and egg together in another bowl; add this to the dry ingredients; stir just until blended.
- Stir in the cheese and peppers.
- Drop large spoonfuls of the crust mixture onto the pork mixture; bake 10 minutes.
- Decrease oven temperature to 350°, and bake for 30 minutes or until the filling bubbles and the crust is lightly browned.
Nutrition Facts : Calories 396.6, Fat 12.5, SaturatedFat 6.7, Cholesterol 58.9, Sodium 750.8, Carbohydrate 63.5, Fiber 6.2, Sugar 13.4, Protein 12.2
MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST
The pork mixture can be made a day in advance and refrigerated. Cooking time does not include cooking pork. You can also make this with ground beef. This is spicy, if you want to reduce the heat, then omit the jalapeño or Tabasco sauce. This is a really tasty dish, and the cornmeal topping just by itself is good baked in an 8x8-inch buttered baking dish, I baked mine for about 25 minutes at 350 degrees!
Provided by Kittencalrecipezazz
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 28
Steps:
- Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
- For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
- Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
- Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
- Spoon the mixture into prepared baking dish.
- To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
- Add in melted butter, milk and egg; stir until JUST combined.
- Add in grated cheese and chili peppers.
- Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
- If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
- Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.
PORK POTPIE
Although I determine what foods will appear on our table each night, the whole family decides if the new dishes I try are winners or losers. This hearty potpie was a hands-down keeper!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a bowl, combine flour and salt; cut in shortening until the mixture resembles coarse crumbs. Combine 5 tablespoons water egg and vinegar; sprinkle over dry ingredients, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball; add additional water if necessary. Divide into two balls; chill while preparing filling. , In a saucepan, cook potatoes, carrots, celery and onion in water for 10 minutes or until crisp-tender; drain well. Add pork, gravy, rosemary if desired, salt and pepper; set aside. , On a floured surface, roll one ball of dough to fit a 9-in. pie plate. Fill with meat mixture. Roll remaining pastry to fit top of pie. Cut slits in top crust and place over filling; seal and flute edges. Brush pastry with cream if desired. Bake at 375° for 50-55 minutes or until golden brown.
Nutrition Facts :
More about "corn topped pork pot pies recipes"
PORK POT PIES WITH CORN PUDDING CRUST RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Total Time 1 hr 10 minsServings 8Calories 318 per serving
- Remove silver skin from pork tenderloin, leaving a thin layer of fat covering meat. Cut pork into 1-inch cubes.
- Sprinkle pork with salt; dredge in flour. Sauté pork, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until browned.
- Gradually stir in broth, stirring to loosen particles from bottom of skillet. Cook, stirring constantly, 3 minutes or until mixture begins to thicken. Bring to a boil, and stir in black beans. Remove from heat.
BISQUICK RECIPES - BISQUICK RECIPES
From bisquick.recipes
PORK POTPIE WITH CORNBREAD CRUST RECIPE
From cdkitchen.com
CORN-TOPPED PORK POT PIES - BISQUICK RECIPES
From bisquick.recipes
Estimated Reading Time 50 secs
BISQUICK PORK POT PIE RECIPES - BISQUICK RECIPES
From bisquick-recipes.com
PORK POT PIES WITH CORN PUDDING CRUST RECIPE | RECIPE IN 2022
From pinterest.com
PORK POT PIE - RECIPES - COOKS.COM
From cooks.com
CORN-BREAD TOPPED PORK CASSEROLE - RECIPE - COOKS.COM
From cooks.com
SHREDDED PORK & CORNBREAD SUPPER PIE — HUNGRY ENOUGH TO EAT …
From hungryenoughtoeatsix.com
CORN TOPPED PORK POT PIES RECIPES
From tfrecipes.com
POT PIE | PORK POT, POT PIE, POT PIES RECIPES - PINTEREST.COM
From pinterest.com
ROASTED PORK POT PIE WITH CORN BREAD TOPPING
From campbellsfoodservice.com
TOP 10 CROCK POT RECIPES - THE COOKIE ROOKIE®
From thecookierookie.com
You'll also love