Pork And Corn Bread Mexicana: The Best Pork And Corn Bread Mexicana Recipe from Cook'n

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	Pork And Corn Bread Mexicana

Serves: 6

Print this Recipe

   1 1/2 pounds ground pork
   1 onion medium, minced
   1 teaspoon salt
   1 10-ounce can tomatoes with chilies
   2 cups pinto beans cooked
   1 cup tomato juice
   1 cup corn canned or frozen
   1/2 cup raisins
   1 teaspoon sugar
   1 to 2 teaspoons chili powder or to taste
   1/2 cup sharp cheddar cheese shredded
   * Part two.
   1 cup yellow cornmeal
   2 tablespoons flour
   1 teaspoon sugar
   2 teaspoons baking powder
   1 teaspoon salt
   1/2 cup milk
   1 egg beaten
   2 tablespoons vegetable shortening solid vegetable or lard, melted

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In a large skillet, brown pork and onion. Pour off any fat. Add salt, tomatoes with chilies, beans, tomato juice, corn, raisins, and sugar. Simmer 20 minutes, covered, stirring occasionally. Add chili powder slowly, tasting for flavor. Stir cheese into hot meat mixture and place into a greased 2-quart casserole. Prepare the following Cornmeal Topping.

Cornmeal Topping:
*Heat oven to 425° F. Combine cornmeal, flour, sugar, baking powder, and salt. Stir in milk, beaten egg, and melted shortening or lard. Drop the cornmeal topping by tablespoonfuls on top of meat to make 6 mounds. Bake for 15 minutes.

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