We’ve got great cornmeal flavor and rhythm! Mexican Pot Pie is a wonderful addition to my log of recipes from my aunt! Even my brothers, who are not fans of cornmeal, absolutely love this recipe!
The chicken is a nice change from hamburger or sausage in my tamale pie recipe. Plus, the thin cornmeal crust on the bottom with the crispy cornmeal squares on top frame the filling deliciously!
In addition to being an excellent chef, my aunt is also an accomplished pianist and singer! My uncle is an amazing guitarist and singer! Such talent! So today we started to practice a song of Erik’s that we will record later this week. Erik played drums! Great fun!
So in honor of practicing, take a listen to “I Got Rhythm” sung by Ella Fitzgerald.
Ingredients
- 4 chicken breast halves
- 1 cup chopped onion
- 1 garlic clove, crushed
- 2 cans (15 ounces each) diced tomatoes
- 1 can (12 ounces) kernel corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried basil
- 2½ cups cold water, divided
- 1½ cups yellow cornmeal
- ½ teaspoon salt
- 1½ cups grated cheddar cheese, divided
- ½ cup pitted, sliced black olives (optional)
Instructions
- Cut chicken into bite size, irregular pieces.
- Chop onion and garlic. Set aside.
- Open tomatoes. Open corn and drain. Open black beans and rinse with cool water. Set aside.
- Put olive oil in a large frying pan over medium heat. When oil is hot, add chicken pieces and cook, stirring until done.
- Add onion and garlic to frying pan to sauté with the chicken for 1 minute.
- Add tomatoes, corn, and black beans.
- Add chili powder, cumin, and basil. Toss gently.
- Simmer for 15 minutes, stirring occasionally.
- While chicken mixture is simmering, make cornmeal crust.
- In a large sauce pan, mix 1 cup cold water with cornmeal
- Add salt. Add remaining 1½ cups water. Stir together.
- Over medium heat, bring cornmeal mixture to a boil stirring constantly with a whisk.
- Remove from heat. Add 1 cup cheese and stir
- Put back over medium heat and bring to a boil. Cook for 1-2 minutes until very thick.
- Divide cornmeal mixture in half.
- Spray 9”x13" baking dish with cooking spray.
- Using the back of a spoon sprayed with cooking spray, press half of the cornmeal onto the bottom of the baking dish.
- Preheat oven to 375 degrees. Bake bottom crust for 10 minutes. Remove from oven.
- Lay the chicken mixture over the crust evenly.
- Put waxed paper about 24 inches long on a clean surface. Rip off another piece of waxed paper the same size. Set aside.
- Scoop dollops of remaining cornmeal onto one piece of waxed paper. Spread with a plastic spatula.
- Place second piece of waxed paper over cornmeal. Either pat with your hands or roll with a lightweight rolling pin to spread cornmeal about ¼” thickness. With a plastic knife, cut about 20 squares.
- Overlap cornmeal squares to form a border around edge of dish.
- Bake 20 minutes at 375 degrees, uncovered.
- Remove from oven. Sprinkle with remaining ½ cup cheese.
- Bake 10 minutes longer.
- Remove from oven and cool 5 minutes before serving.
