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Mexican Pork Pot Pie With Black Beans and Cornbread Crust

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“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!”
1hr 10mins

Ingredients Nutrition


  1. Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
  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).
  3. Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
  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.
  5. Spoon the mixture into prepared baking dish.
  6. To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
  7. Add in melted butter, milk and egg; stir until JUST combined.
  8. Add in grated cheese and chili peppers.
  9. Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
  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.
  11. 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.

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