Serves: 6
Total Calories: 682
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.
This Pork And Corn Bread Mexicana recipe is from the Budget Cookbook. Download this Cookbook today.
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