Cornbread Pot Pie

• 2 c. cut up cooked chicken, ham or beef
• 1 1/2 c. cooked peas, drained
• 1 (17 oz.) can cream-style corn
• 3/4 c. (4 oz.) diced process American cheese
• 1 tall can (12 fluid oz.) Pet evaporated milk, divided
• 1/4 c. chopped onion
• 1 Tbsp. Worcestershire sauce
• 1 c. buttermilk baking mix
• 1/2 c. cornmeal
• 2 Tbsp. sugar (optional)
• 1/2 tsp. salt
• 1 egg

1. Mix meat, peas, corn, cheese, 1 cup milk, onion and Worcestershire sauce.
2. Pour into greased 12 x 8-inch baking dish or shallow 2-quart casserole.
3. Bake at 375u0b0 for 15 minutes or until bubbly at edges.
4. Mix well baking mix, cornmeal, sugar, salt, egg and 2/3 cup evaporated milk.
5. Pour on hot mixture, leaving center uncovered.
6. Spread to edges.
7. Bake 25 minutes or until golden brown.

chicken, peas, creamstyle, american cheese, fluid, onion, worcestershire sauce, buttermilk baking mix, cornmeal, sugar, salt, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=817262 (may not work)