The National Cornbread Festival South Pittsburg, Tennessee

Evelyne Beddingfield Columbia, SC 2002 National Cornbread Festival Finalist

Pot Pie Ole

Crust
- 1 ½ cups Martha White corn meal
- 2 ½ cups chicken broth
- 1 egg beaten
- 1 bullion cube
- 1 Tbsp. olive oil
- 1 (4 oz.) can chopped green chilies
Filling
- 1 (12 oz.) pkg 50% lean cooked ground pork sausage
- 2 cups chopped cooked chicken
- ½ cup chopped onion
- ½ cup chopped cilantro
- ¼ cup chopped green peppers
- ¼ cup chopped Spanish olives
- ½ cup mild salsa
- 2 garlic cloves, minced
- 2 Tbsp. olive oil
- 1 cup shredded Monterey Jack cheese
- 1 can black beans (already seasoned with olive oil, garlic and onion powder)
Garnish – Optional
- ½ cup sour cream
- ½ cup salsa

Preheat oven to 400 F.
Spray bottom and sides of 8" iron skillet with cooking spray.

Directions for filling:
Sauté onion, garlic, pepper, olives and cilantro in olive oil until tender. Add cooked and drained pork sausage and chicken. Add salsa and black beans, simmer for ten minutes. Set aside.

Directions for Crust:
Heat chicken broth, add bullion and remaining ingredients in 2 quart sauce pan stirring frequently. Cook on low to medium heat for 5 minutes. Place half of mixture in iron skillet and pat mixture up and around sides with a spoon. Spoon in filling on top of mixture. Add cheese and pat remaining corn meal mixture on top.

Bake at 400 F. for 20 to 25 minutes. Cut in wedges, yields 4 servings. Garnish with sour cream and additional salsa – if desired.

** Original untested recipe