South american pork and corn pie Recipe

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South american pork and corn pie

Artist:	_	Yield:	4
Categories:	American, Cereals, Corn, North American, Pork, Tarts & Pies, Vegetables	Rating:	0
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Ingredients:

1/4	cup	Vegetable oil
1	med	Yellow onion, chopped
1	cup	Cubed cooked pork
1/3	cup	Plus 1 Tbl all-purpose flour
1	tbsp	Chili powder
1	cup	Chicken broth
1	pack	Frozen whole-kernel corn
		-thawed (10 ounces)
1/4	cup	Raisins
1/4	cup	Chopped black olives
1/2	tsp	Salt
1	tbsp	Lemon juice
1	cup	Milk
2/3	cup	Cornmeal
1		Egg, lightly beaten
2	tsp	Baking powder
1/2	tsp	Baking soda

Procedures:

1	Heat 3 tablespoons of the oil in a 9-inch ovenproof skillet or a 1 quart flameproof casserole, over medium heat.
2	Add the onion and cook, uncovered, for 5 minutes.
3	Add the pork and cook until lightly browned, about 2 minutes.
4	Blend in 1 tablespoon of the flour, the chili powder, and the chicken broth.
5	Add the corn, raisins, olives, and ?teaspoon of the salt.
6	Stir until the mixture thickens, about 4 minutes.
7	Preheat the oven to 450°F.
8	Stir the lemon juice into the milk in a small bowl and let stand for a few minutes.
9	Combine the cornmeal with the remaining flour and salt in a mixing bowl.
10	In the order listed, gradually stir in the milk mixture, egg, baking powder, baking soda, and remaining oil.
11	Reheat the pork mixture.
12	Stir the topping mixture and pour over the pork.
13	Bake, uncovered, until the topping is firm, about 20 minutes.
14	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.
15	Makes 4 servings of 575 calories each.
16	[ reader"s digest quick, thrifty cooking; 1985 ]