Corn Bread-Topped Pot Pie
Prep time:
15 minutesCooking time:
30 minutesPot pie is a great way to stretch your food dollars and make Monday night's dinner from Sunday's leftover steak, roast or chicken as well as vegetables. Just cut the meat into cubes or shred it.
Ingredients
Serves 6
- 2 cups chopped cooked beef
- 1 (10-ounce) can brown gravy
- 1 cup canned mixed vegetables or frozen mixed vegetables, thawed
- 1 cup self-rising cornmeal
- 2 eggs
- 1/2 cup milk
- 1 (15.25-ounce) can Mexican-style corn, drained
- 1 cup shredded Cheddar cheese
Directions
1
Preheat oven to 375°F. Grease a medium round baking dish. Add beef, gravy and vegetables; mix well.
2
Combine cornmeal, eggs, milk, corn and Cheddar in a medium bowl; mix well.
3
Spoon cornmeal mixture over beef mixture; spread evenly over top.
4
Bake until corn bread is golden, about 30 minutes. To serve, scoop out with a large serving spoon.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
For faster preparation, bake the pot pie in individual ramekins. Reduce the baking time to 20 minutes.
Great Pairings
Updated Caesar Salad
Anchovy paste is a key ingredient in Caesar salad dressing-a little will add lots of flavor. When you have extra on hand, use a teaspoon of it in a batch of marinara sauce for a wonderful taste.
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