Cornbread Pot Pie
Cornbread Pot Pie combines tender cooked meat, sweet peas, and creamy corn with a cheesy topping, all encased in a golden cornbread crust. This comforting dish offers rich flavors and satisfying textures, perfect for family dinners or cozy gatherings that appreciate hearty, savory flavors.
Ingredients
- 2 cups cooked chicken, ham, or beef, cut up ⓘ
- 1 1/2 cups cooked peas, drained ⓘ
- 1 (17 oz.) can cream-style corn
- 3/4 cup diced processed American cheese ⓘ
- 12 fluid oz. can evaporated milk, divided ⓘ
- 1/4 cup chopped onion ⓘ
- 1 Tbsp Worcestershire sauce ⓘ
- 1 cup buttermilk baking mix ⓘ
- 1/2 cup cornmeal ⓘ
- 2 Tbsp sugar ⓘ
- 1/2 tsp salt ⓘ
- 1 egg ⓘ
Instructions
- Mix the cooked meat, drained peas, cream-style corn, diced processed American cheese, 1 cup of evaporated milk, chopped onion, and Worcestershire sauce in a bowl.
- Pour the mixture into a greased 12 x 8-inch baking dish or shallow 2-quart casserole.
- Bake at 375°F (190°C) for 15 minutes or until bubbly at the edges.
- In a separate bowl, combine the baking mix, cornmeal, sugar (if using), salt, egg, and 2/3 cup of evaporated milk; mix well.
- Pour the batter over the hot meat mixture, leaving the center uncovered and spreading to the edges.
- Bake for an additional 25 minutes or until the cornbread topping is golden brown.
Tips & Substitutions
For a variation, consider using leftover barbecue beef instead of chicken or ham. You can also substitute the processed cheese with shredded cheddar or pepper jack for added flavor. If you want a spicier touch, add some diced jalapeños to the meat mixture. Make sure the baking dish is well-greased to prevent sticking.
Serving Suggestions
Serve the cornbread pot pie warm from the oven, garnished with fresh parsley or chives for color. It pairs beautifully with a side salad or steamed vegetables for a complete meal. For a hearty option, consider serving with Ms. Carly'S Broccoli And Chicken Casserole for a comforting dinner.
Storage & Reheating
Allow the cornbread pot pie to cool completely before storing. Place leftovers in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, or microwave individual servings until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Cornbread Pot Pie contains roughly 1007 calories, with 22g protein, 199g carbohydrates, and 16g fat. It is an excellent source of protein (43% of the Daily Value), calcium (43% of the Daily Value), and vitamin A (38% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 2072mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread pot pie ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Assemble the dish and bake it just before serving for the best texture. If you do bake it ahead of time, store leftovers properly to maintain freshness.
What can I use instead of evaporated milk?
If you don't have evaporated milk on hand, you can use regular milk mixed with a little cream. For a lighter version, substitute with a plant-based milk like almond or soy, adjusting the quantity slightly to maintain the right consistency in the batter.
How can I make this recipe vegetarian?
To make a vegetarian version of cornbread pot pie, replace the meat with sautéed vegetables such as mushrooms, bell peppers, and zucchini. Use vegetable broth instead of evaporated milk for added flavor, and consider adding beans for protein.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).