Cornbread-Topped Southwestern Potpie

This is another good potpie recipe from this cookbook. I cooked the filling in my slow cooker, as indicated in the recipe. I added an additional can of black beans and some frozen Quorn nuggets to increase the amount of filling for a 6-quart slow cooker. When I was ready to serve it, transferred half of the filling to a casserole dish and topped with the topping. I grated some cheddar cheese on top and baked the dish, uncovered for 20 minutes at 375 degrees. The filling seemed soupy before baking, but was just right with the cornbread topping.