South American Pork and Corn Pie
Author: Epicurus.com Kitchens
Recipe type: Pies
- 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
- 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.
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.