Pork and Cornbread Mexicana

Name: Pork and Cornbread Mexicana
Ingredients: 1 12 lbs ground lean pork or 1 12 lbs lean ground beef; 1 medium chopped onion; 1 teaspoon salt; 1 (10 ounce) can tomatoes and green chilies; 2 cups cooked pinto beans, canned works well; 1 cup tomato juice; 1 cup corn, canned or frozen; 12 cup raisins (optional); 1 teaspoon sugar; 1 -2 teaspoon chili powder; 12 cup shredded sharp cheddar cheese; 1 cup yellow cornmeal; 2 tablespoons all-purpose flour; 1 teaspoon sugar; 2 teaspoons baking powder; 1 teaspoon salt; 12 cup milk; 1 beaten egg; 2 tablespoons vegetable shortening or 2 tablespoons lard, melted

19 ingredients

15 steps

Ingredients

1 12 lbs ground lean pork or 1 12 lbs lean ground beef
1 medium chopped onion
1 teaspoon salt
1 (10 ounce) can tomatoes and green chilies
2 cups cooked pinto beans, canned works well
1 cup tomato juice
1 cup corn, canned or frozen
12 cup raisins (optional)
1 teaspoon sugar
1 -2 teaspoon chili powder
12 cup shredded sharp cheddar cheese
1 cup yellow cornmeal
2 tablespoons all-purpose flour
1 teaspoon sugar
2 teaspoons baking powder
1 teaspoon salt
12 cup milk
1 beaten egg
2 tablespoons vegetable shortening or 2 tablespoons lard, melted

Directions

1

Spray a 2 quart casserole with nonstick cooking spray.
2

Set aside.
3

Brown meat and onion in a large skillet.
4

Pour off fat.
5

Add salt, tomatoes with green chilies, beans, tomato juice, corn, raisins and sugar; mix well.
6

Turn heat to low and simmer for 20 minutes; covered.
7

Stir meat mixture occasionally.
8

Add chili powder to your liking and cheese; stir well.
9

Pour mixture in 2 quart casserole.
10

Prepare cornmeal topping.
11

Prheat oven to 425 degrees.
12

Combine cornmeal, flour, sugar, baking powder, and salt.
13

Stir in milk, beaten egg and melted shortening.
14

Drop the cornmeal topping by tablespoonfuls on top of meat to make 6 mounds.
15

Bake for 15 minutes or until cornmeal is set.