Ingredients
- 9 ovenproof skillet
- 1 onion (yellow)
- 1 tbl all-purpose flour
- 1 egg
- 1 quart flameproof casserole
- 1 c milk
- 1 c chicken broth
- 1 c cubed pork (cooked)
- 5/8 c cornmeal
- 1/4 c vegetable oil
- 1/4 c raisins
- 3 tablespoons oil in
- 1/4 c black olives (chopped)
- 1 tb lemon juice
- 2 ts baking powder
- 1 tb chili powder
- 1 tablespoon flour
- 1/2 ts baking soda
- 1/2 ts salt
- 1/4 teaspoon sal stir until the mixture thickens
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 ]
