Pork with Mexican Cornbread |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A great tasting Mexican dish that comes with cornbread on top. Ingredients:
1 1/2 lbs ground lean pork |
1 medium minced onion |
1 teaspoon salt |
1 (10 ounce) can tomatoes and green chilies |
2 cups cooked pinto beans |
1 cup tomato juice |
1 cup corn, frozen or canned |
1/2 cup raisins |
1 teaspoon sugar |
2 teaspoons chili powder |
1/2 cup shredded sharp cheddar cheese |
nonstick cooking spray |
1 cup yellow cornmeal |
2 tablespoons all-purpose flour |
1 teaspoon sugar |
2 teaspoons baking soda |
1 teaspoon salt |
1/2 cup milk |
1 beaten egg |
2 tablespoons crisco, melted |
Directions:
1. Brown pork and onion.
2. After browned, pour off excess fat.
3. Add salt, tomatoes with chilies, beans, tomato juice, corn, raisins and sugar.
4. Turn heat to medium-low and simmer for 20 minutes, covered, stirring occasionally.
5. Add chili powder according to your taste.
6. Next, stir in cheese into meat mixture and place into a greasted 2 quart casserole.
7. Cornmeal: Preheat oven to 425 degrees.
8. Combine cornmeal, flour, sugar, salt and baking powder in a medium mixing bowl Stir into dry mixture milk, beaten egg and melted shortening.
9. Drop the cornmeal topping by tablespoons on top of meat to make 6 mounds of cornmeal.
10. Bake for 15 minutes.
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