Pork with Mexican Cornbread

Name: Pork with Mexican Cornbread
Ingredients: 1 12 lbs ground lean pork; 1 medium minced onion; 1 teaspoon salt; 1 (10 ounce) can tomatoes and green chilies; 2 cups cooked pinto beans; 1 cup tomato juice; 1 cup corn, frozen or canned; 12 cup raisins; 1 teaspoon sugar; 2 teaspoons chili powder; 12 cup shredded sharp cheddar cheese; nonstick cooking spray; 1 cup yellow cornmeal; 2 tablespoons all-purpose flour; 1 teaspoon sugar; 2 teaspoons baking soda; 1 teaspoon salt; 12 cup milk; 1 beaten egg; 2 tablespoons Crisco, melted

20 ingredients

10 steps

Ingredients

1 12 lbs ground lean pork
1 medium minced onion
1 teaspoon salt
1 (10 ounce) can tomatoes and green chilies
2 cups cooked pinto beans
1 cup tomato juice
1 cup corn, frozen or canned
12 cup raisins
1 teaspoon sugar
2 teaspoons chili powder
12 cup shredded sharp cheddar cheese
nonstick cooking spray
1 cup yellow cornmeal
2 tablespoons all-purpose flour
1 teaspoon sugar
2 teaspoons baking soda
1 teaspoon salt
12 cup milk
1 beaten egg
2 tablespoons Crisco, melted

Directions

1

Brown pork and onion.
2

After browned, pour off excess fat.
3

Add salt, tomatoes with chilies, beans, tomato juice, corn, raisins and sugar.
4

Turn heat to medium-low and simmer for 20 minutes, covered, stirring occasionally.
5

Add chili powder according to your taste.
6

Next, stir in cheese into meat mixture and place into a greasted 2 quart casserole.
7

Cornmeal: Preheat oven to 425 degrees.
8

Combine cornmeal, flour, sugar, salt and baking powder in a medium mixing bowl Stir into dry mixture milk, beaten egg and melted shortening.
9

Drop the cornmeal topping by tablespoons on top of meat to make 6 mounds of cornmeal.
10

Bake for 15 minutes.