South American Pork And Corn Pie

Ingredients

60 ml vegetable oil
1 onion
140 gr cubed pork
1 tbl all-purpose flour
8 gr chili powder
240 ml chicken broth
40 gr raisins
34 gr black olives
1 gr salt
16 ml lemon juice
240 ml milk
80 gr cornmeal
1 egg
9 gr baking powder
2 gr baking soda
45 ml oil in
9 ovenproof skillet
475 gr flameproof casserole
8 gr flour
1 gr sal stir until the mixture thickens

Instructions

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. NOTE: 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. Makes 4 servings of 575 calories each. [ Reader's Digest Quick, Thrifty Cooking; 1985 ]