When I originally wrote this recipe I was feeding small children and made six portions from one recipe. In reality, four adult portions would be more correct. I make these tasty cheese cornbread topped pot pies to freeze and eat later.
For the Crust:
1 cup all-purpose flour
1/2 cup cornmeal
1/3 cup sharp cheddar cheese, finely shredded
1 Tbsp sugar
1/3 cup cold butter, cut in pieces
6 to 7 Tbsp cold water
For the Filling:
1 Tbsp butter
1/2 lb top round steak, cut into 1/2-inch pieces
2 Tbsp all-purpose flour
1 cup beef broth
1 15 ounce can black beans, rinsed, drained
1 11 ounce can whole kernel corn, drained
1/2 cup salsa
2 tsp chili powder
1 tsp ground cumin
1. Preheat the oven to 350°.
2. In a medium bowl, combine 1 cup flour, cornmeal, cheese and sugar and stir to mix. Cut in 1/3 cup of butter until the mixture resembles coarse crumbs. Stir in enough water just until dough forms a ball. Divide into 4 portions, wrap in plastic food wrap, and refrigerate.
3. Meanwhile, melt 1 tablespoon butter in 10-inch skillet until sizzling, then add steak pieces. Cook over medium-high heat until browned. Reduce the heat to medium. Add 2 tablespoons flour and stir to coat the steak pieces. Add broth, continue cooking until steak pieces are no longer pink and sauce thickens and comes to a boil. Stir in all remaining filling ingredients. Continue cooking until heated through.
4. On a floured surface, roll each piece of dough into 6-inch circle. Place about 1 cup filling into each of 4 custard cups or individual baking dishes. Place dough circles over the filled dishes. Cut several slits in the top of the crust with a sharp knife. (Disposable foil potpie pans work well if you intend some for the freezer. Freeze unbaked.) Place the pies onto a baking sheet and loosely cover with aluminum foil. Bake 30 minutes. Uncover and continue baking for 30 to 35 minutes or until crust is a light golden brown.
5. Serve with sour cream and cheese, if desired.