Vegetarian

Corbread-Topped Southwestern Potpie is for Dinner.

Corbread-Topped Southwestern Potpie takes 20 minutes to prepare.

Corbread-Topped Southwestern Potpie takes 360 minutes to cook.

Corbread-Topped Southwestern Potpie makes 4 servings.

The ingredients for Corbread-Topped Southwestern Potpie are:

3 Tbs Olive Oil
1 Small Yellow Onion, chopped
1 Medium Carrot, chopped
1/2 Small Red Bell Pepper, seeded, chopped
2 Cloves Garlic, minced
1 Cup Frozen Corn Kernels, thawed
3 Cups Pinto Beans, cooked, drained
One 4-ounce can chopped green chiles, drained
3/4 C Vegetable Stock
1 Tbs. Soy Sauce
1 Tbs. Cilantro Leaves, fresh, minced
Salt and Pepper to taste
1 Cup Cornmeal
2 tsp. Baking Powder
1/2 tsp, baking soda
1/2 Cup Milk or Soy Milk

Here is how you make Corbread-Topped Southwestern Potpie:

1. Heat 1 tablespoon of the oil in a skillet over medium heat. Add the onion and carrot, cover, and cook until softened, about 5 minutes.2. Transfer the onion and carrot to a lightly oiled 3 1/2 to 4-quart slow cooker and add the bell pepper, garlic, corn, pinto beans, and chiles. Stir in the stock, soy sauce, cilantro, and season with salt and pepper. Cover and cook on Low for 5 hours.3. About 1 hour before you are ready to serve, make the topping: In a large bowl, combine the cornmeal, baking powder, baking soda, and 1/2 teaspoon salt. Add the milk and the remaining 2 tablespoons oil and stir to blend. 4. Evenly dispurse over top of cooking vegetables by spoonful OR - On a lightly floured work surface, roll out the dough to a 1/4-inch circle, then carefully place the crust on topof the cooking vegetables. Turn heat to High, cover, and cook until topping is cooked through, about 1 hour longer. For best taste results, serve the potpie within 10 to 15 minutes after the crust is finished cooking.Serving Size: Makes about 4 servings of 1.5 CupsNumber of Servings: 4Recipe submitted by SparkPeople user HBOWATCH.

The nutritional information for Corbread-Topped Southwestern Potpie is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 455.9

• Total Fat: 12.4 g
• Cholesterol: 0.6 mg
• Sodium: 847.9 mg
• Total Carbs: 73.9 g
• Dietary Fiber: 15.8 g
• Protein: 16.4 g

Corbread-Topped Southwestern Potpie is Mexican cuisine.

The dietary needs meet for Corbread-Topped Southwestern Potpie is Vegetarian