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Cornbread Pot pie

5 from 9 votes
Use leftover meat, cooked beans, and a muffin recipe to create this hearty, savory cornbread pot pie.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Preheat oven to 425.
  2. Saute onion until golden.
  3. Add meat, stir until warmed and mixed well with the onion.
  4. Add beans, also stir until warm and mixed well. Stir in half the can of corn.
  5. Put meat mixture in a 8" x 13" baking dish (or divide between two 2-1/2 quart baking dishes.)
  6. Bake at 425 for 45 minutes (or 30 minutes, if using two smaller dishes.)
  7. Let rest five minutes - serve.