So, when I shared my Chicken Tinga Tacos on Monday, I also mentioned that I made some pretty awesome leftovers with them. But here’s the catch: this doesn’t look like leftovers!! Score! Because, who really likes leftovers, anyways? I tolerate them, [though some are pretty tasty]… but seriously. It’s always more fun to make something new. This Mexican Cornbread Pot Pie does not resemble leftovers to me at all though. Not one bit. I mean, come on. Look at it! It’s a whole new meal, baby. Would this fool you? It’s just so beautiful! And it tastes good too. 🙂
Think spicy, juicy meat plus crisp vegetables, and flavorful black beans. That’s like, all my favorite things right there. But you know what really took this leftover makeover from tolerable to fabulous? That thick, cheesy layer of cornbread smack dab on top. Ohhh yes. I’m kind of on a cornbread kick lately. We made a batch for a party last Thursday, and it was all gone [except three sad little pieces, which I promptly ate immediately] by the time we got home, so when I was searching for dinner ideas on Friday, cornbread was my first thought. Problem was, I had used up all the honey for the cornbread the day before!! Oh man. What kind of cornbread doesn’t require honey?!? Oh, that’s right. CORNBREAD pot pie topping! Much better than regular ‘ole crust, and probably healthier for you. Or something like that.
I know this recipe isn’t original [though I proudly didn’t consult any recipe, except that off the side of the corn meal packaging]. I know my photos were taken in the waning daylight, and are not all the impressive. I know that the veggies are frozen and maybe not the most gourmet. But this is just good food, people. And I think you should try it soon! That’s all.
Mexican Cornbread Pot Pie [cornbread adapted from the Kroger package of corn meal]
click to print
- 1 cup black beans, drained and rinsed
- 1 cup shredded cooked chicken [I used this recipe]
- 2 cups frozen mixed vegetables
- 1 cup water
- 2 teaspoons taco seasoning
- 1/4 cup + 2 tablespoons corn meal
- 1/2 cup + 2 tablespoons flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 cup milk
- 1 egg white
- 2 tablespoons canola oil
- 1/4 cup shredded cheddar cheese
Preheat oven to 400 degrees. Grease a 10 inch round baking dish with cooking spray.
In baking dish, combine black beans, chicken, and vegetables. In a measuring cup, mix together water and taco seasoning. Pour water over the black bean mixture.
Next, stir together corn meal, flour, sugar, and baking powder. In a separate bowl, whisk the milk with the egg white, then add oil. Fold the wet ingredients into the dry until just combined, then spoon over black bean mixture.
Top with cheese, then bake for 25-30 minutes or until cornbread is golden. Serve immediately.
Time: 45 minutes.
Yield: 5-6 servings.
Note: If you don’t have leftover shredded chicken, you could just cook up a chicken breast and shred it for this recipe, then mix in some salsa or spices for some extra flavor.
This recipe is linked up with: Weekend Potluck.