Southwest Cornbread-Topped Potpie

this is not a photo of the recipe below. It is a similar-looking pot pie from a good appetite blogphoto from a good appetite blog

This is not a photo of the recipe below. It is a similar-looking pot pie from a good appetite blog.

The work to quality ratio of this recipe is extremely low. In other words, it’s good and it’s easy. Perfect for crazy nights of Christmas shopping til late. This is all you do:

Saute a chopped up onion, carrot and 1/2 of a red bell pepper with a bit of garlic. Stir in about 1 cup of corn,  one can of drained/rinsed pinto beans, a small can of diced green chiles  and 3/4 cup vegetable broth.

Cook on low in your slow cooker for 5 hours.

Then stir 1/2 cup milk or unsweetened soy milk into to 1 cup cornmeal, 1 t baking powder and 1/2 t baking soda and 1/2 t salt. Spoon it over the top of the the carrot mixture.

Cook for one additional hour on low.

Serve with shredded cheddar cheese and a dash of hot sauce.

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