South American Pork And Corn Pie Recipe

Step 1

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 ]

Posted by Fred Peters.

Things You'll Need

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

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