One day, while I was scrolling through instagram I came upon a post from Shelley, one of my recipe testers, who made a chickpea cornbread pot pie! My mind started to wander and think about how I could make a version of my own that would be equally as tasty. Of course I put a Mexican spin on it, with black beans, bell peppers, jalapeños and lots of spices! I may have added kale to up the health factor a tad.
I first made this for a friend’s holiday party, last weekend, and did it on the fly in her kitchen right before people started to show up. It turned out well, but I knew that it could be better, so I’m glad that I made it another time to tweak a few things and make it even more delicious. This recipe is gluten-free, and the cornbread is still fluffy, but just dense enough to retain its moisture and shape when you cut through it.
If I had to compare the cornbread pot pie to something else, I would say that it is as if a Shepherd’s pie and a tamale pie had a beautiful baby, that was raised by a Texan. The bean and bell pepper filling is dotted with corn and kale, and seasoned with chili powder, cumin, chipotle, smoked paprika and a hint of cayenne. The cornbread is spiced up with a lil’ pickled jalapeño, and would be SO good with vegan cheddar shreds sprinkled over the top before baking. I need to make note of that for the next go ’round!
You can enjoy this untraditional pot pie with your family for a hearty weeknight meal, or double the recipe and bring it to a holiday party! The ingredients are simple, easily found, nutritious and best of all, delectable. Check out more holiday party food suggestions, after the recipe!
Mexican Cornbread Pot Pie
- 1 tablespoon coconut oil
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1 tablespoon diced jalapeño red or green will work
- 15 ounce can black beans with liquid
- 1/2 cup roasted corn kernels (I used frozen then thawed)
- 2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground chipotle powder
- 1/4 teaspoon smoked paprika
- Pinch cayenne pepper
- 3/4 teaspoon sea salt or to taste
- 1 cup chopped and packed kale without stems
- 3 tablespoons hot water
- 1 tablespoon ground flaxseed
- ½ cup cornmeal
- ½ cup gluten-free all-purpose flour
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon baking powder
- Pinch of cayenne pepper
- ½ cup non-dairy milk
- ½ cup corn kernels fresh or frozen and thawed works here
- 3 tablespoons melted coconut oil
- 2 tablespoons agave nectar
- 1 tablespoon chopped green onions
- 1 tablespoon minced pickled jalapeños
- 1/4 cup vegan sour cream
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped green onions
Warm coconut oil in a large saute pan over medium heat. Once hot, add onion, bell peppers, and jalapeño to the pan, saute for 5 to 7 minutes, or until onions become translucent. Stir black beans (with liquid), corn, chili powder, cumin, chipotle, paprika and cayenne into the pan, adjust heat to medium-low. Cook for an addition 5 minutes.
Stir kale into bell pepper mixture, season with salt and cook until kale has wilted. Turn burner off and cover filling while you prepare cornbread.
Preheat oven to 400F and lightly grease a 7-inch-round baking dish.
In a small bowl, whisk hot water and ground flaxseed together, set aside to gel. In a large mixing bowl, sift cornmeal, gluten-free flour, onion powder, salt, baking powder, and cayenne together.
In another bowl, mix non-dairy milk, corn kernels, coconut oil, agave nectar, green onions and jalapeño together, along with the flax "egg". Add wet mixture to large bowl with dry mix and fold together until combined with no dry clumps.
Place bean filling in bottom of baking dish, smoothing it out slightly. Pour cornbread batter over the top, spreading it so that it covers filling evenly. Bake pot pie for 25 to 28 minutes, or until cornbread topping has browned around the edges and lightly brown overall.
Take pot pie out of oven and wait 5 minutes before serving, top each serving with vegan sour cream, cilantro, and green onions.