Pork Potpie With Cornbread Crust

For Pork Mixture: In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened.

Add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink.

Stir in the tomato sauce and paste, corn, cumin, chili powder, and cornmeal, season with salt and black pepper, to taste, and simmer the mixture, stirring occasionally, for 30 minutes.

Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled.

For Topping: Into a bowl sift together the flour, cornmeal, sugar, and baking powder, add the butter, milk, and egg, and stir the batter until it is just combined.

Stir in the Monterey Jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole.

Bake the potpie in the middle of a preheated 400 degrees F oven for 10 minutes, reduce the heat to 350 degrees F, and bake the potpie for 30 minutes more.

Serve hot, with a salad.