Cornbread Pot pie
Use leftover meat, cooked beans, and a muffin recipe to create this hearty, savory cornbread pot pie.
Ingredients
- 1 medium onion chopped
- oil for pan
- 8 oz. seasoned cooked meat shredded pork, leftover pot roast, cooked ground beef
- 1 qt. cooked beans Roman, kidney, pinto, a mixture
- 1 15 oz. can corn drained
- I batch corn muffin batter - enough for 6 muffins - prepared including the egg and milk your recipe calls for
Instructions
- Preheat oven to 425.
- Saute onion until golden.
- Add meat, stir until warmed and mixed well with the onion.
- Add beans, also stir until warm and mixed well. Stir in half the can of corn.
- Put meat mixture in a 8" x 13" baking dish (or divide between two 2-1/2 quart baking dishes.)
- Bake at 425 for 45 minutes (or 30 minutes, if using two smaller dishes.)
- Let rest five minutes - serve.