1/4 c Vegetable oil
1 md Yellow onion, chopped
1 c Cubed cooked pork
1/3 c Plus 1 Tbl all-purpose flour
1 tb Chili powder
1 c Chicken broth
1 pk Frozen whole-kernel corn,
-thawed (10 ounces)
1/4 c Raisins
1/4 c Chopped black olives
1/2 ts Salt
1 tb Lemon juice
1 c Milk
2/3 c Cornmeal
1 Egg, lightly beaten
2 ts Baking powder
1/2 ts Baking soda
Heat 3 tablespoons of the oil in a 9-inch ovenproof skillet or a 1 quart
flameproof casserole, over medium heat. Add the onion and cook, uncovered,
for 5 minutes. Add the pork and cook until lightly browned, about 2
minutes. Blend in 1 tablespoon of the flour, the chili powder, and the
chicken broth. Add the corn, raisins, olives, and 1/4 teaspoon of the
salt. Stir until the mixture thickens, about 4 minutes. Preheat the oven to
450F. Stir the lemon juice into the milk in a small bowl and let stand for
a few minutes. Combine the cornmeal with the remaining flour and salt in a
mixing bowl. In the order listed, gradually stir in the milk mixture, egg,
baking powder, baking soda, and remaining oil. Reheat the pork mixture.
Stir the topping mixture and pour over the pork. Bake, uncovered, until the
topping is firm, about 20 minutes.
NOTE: If you do not have an ovenproof skillet or flameproof casserole,
use a regular skillet to make the pork mixture and transfer it to a
casserole just before baking.
Makes 4 servings of 575 calories each.
[ Reader’s Digest Quick, Thrifty Cooking; 1985 ]
Yields
4 Servings