South American Pork and Corn Pie
Author: Kitchens
  • 1/4 Cup vegetable oil
  • 1 medium yellow onion, chopped
  • 1 Cup cubed cooked pork
  • 1/3 Cup plus 1 Tablespoon all-purpose flour
  • 1 Tablespoon chili powder
  • 1 Cup chicken broth
  • 1 package frozen whole-kernel corn, thawed (10 ounces)
  • 1/4 Cup raisins
  • 1/4 Cup chopped black olives
  • 1/2 teaspoon salt
  • 1 Tablespoon lemon juice
  • 1 Cup milk
  • 2/3 Cup cornmeal
  • 1 egg, lightly beaten
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  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.
  2. Stir until the mixture thickens, about 4 minutes. Preheat the oven to 450F.
  3. Stir the lemon juice into the milk in a small bowl and let stand for a few minutes.
  4. Combine the cornmeal with the remaining flour and salt in a mixing bowl.
  5. In the order listed, gradually stir in the milk mixture, egg, baking powder, baking soda, and remaining oil.
  6. Reheat the pork mixture.
  7. Stir the topping mixture and pour over the pork.
  8. Bake, uncovered, until the topping is firm, about 20 minutes.
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.
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