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  • Southwest Vegetarian Pot Pie

    1 vote
    Southwest Vegetarian Pot Pie
    Prep: 20 min Cook: 25 min Servings: 6
    by Julia Ann Souders
    62 recipes
    >
    A blend of southwestern vegetables and seasonings with topping of corn bread, quick and easy to bake together for a one dish meal. ©2007-2014 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com. All rights reserved.

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1/4 cup onion, chopped
    • 1/4 cup celery, chopped
    • 1/4 cup red bell pepper, chopped
    • 3 cloves garlic, minced
    • 1 teaspoon jalapeno pepper, chopped
    • 1-15 oz. pinto beans, drained and rinsed
    • 2 cups corn, frozen or whole kernel corn, drained
    • 1-15 oz. tomatoes, diced and with juice
    • 1/4 teaspoon red pepper flakes
    • 1 teaspoon salt or to taste
    • 1/2 teaspoon ground cumin
    • 1/4 to 1/2 cup water, if needed
    • TOPPING - Corn Bread
    • 1 1/4 cups unbleached all-purpose flour
    • 3/4 cup yellow corn meal
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 1/4 cup sugar
    • 1 cup 2% milk
    • 1 egg
    • 1/4 cup extra virgin olive oil
    • 1/2 cup shredded mild cheddar cheese

    Directions

    1. Preheat oven 400 F.
    2. Use cast iron skillet, 8 inches (or grease 2 quart casserole dish)
    3. Heat olive oil in skillet.
    4. Add onion, celery, red bell pepper, garlic and jalapeno pepper to softened.
    5. Add remaining vegetables.
    6. Add additional water if mixture is dry.
    7. Heat to simmering.
    8. Mix the topping mixture, corn bread.
    9. Whisk dry ingredients together.
    10. Add milk, egg and oil.
    11. Beat until just mixed, do not beat until smooth.
    12. Pour over the bubbling vegetables. Or pour hot vegetables into greased casserole and cover with corn bread mixture.
    13. Bake 25 minutes.
    14. Sprinkle shredded cheese on top, set in oven to melt cheese.

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    Comments

    • Julia Ann Souders
      Julia Ann Souders
      For me, making cornbread is much easier and faster than making a pastry topping. Thank you, Shalina.
      • ShaleeDP
        ShaleeDP
        This looks good. I have tried the basic pot pies and this would be nice to do too.

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