Cheers,  Rhiannon!
Indeed, I think I can! If you can’t find the refrigerated dough for my Festive Taco Potpie, head on over to the Corn Bread-Topped Pot Pie and use the corn bread topping instructions in step 2 (I’ve also written it out below). Note that this corn bread is more of a batter than a dough, so instead of twisting the strips of dough and placing them on the pie, you should spoon the dough on the top, in a spoke pattern (with less spokes than shown in the picture). Of course, if you like extra topping, you can cover the entire pie with the corn dough batter; but you’ll probably need to bake the pie longer to get the topping golden.

Here’s how to make a corn bread batter and top the pie: Combine 1 cup self-rising cornmeal, 2 eggs, 1/2 cup milk, 1 (15-ounce) can Mexican-style corn (drained) and 1 cup shredded Cheddar in a medium bowl; mix well. Spoon the batter on the top of the pie in a spoke pattern. Bake the pie until the topping is golden, about 15 minutes.