Mexican Pork Pot Pie with Black Beans and Cornbread Crust

Step 1: Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).

Step 2: 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).

Step 3: Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.

Step 4: 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.

Step 5: Spoon the mixture into prepared baking dish.

Step 6: To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.

Step 7: Add in melted butter, milk and egg; stir until JUST combined.

Step 8: Add in grated cheese and chili peppers.

Step 9: Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.

Step 10: 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.

Step 11: Bake in the second-lowest oven rack in a preheated 350 degrees F oven for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.