Pork and Cornbread Mexicana

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READY IN: 55mins
Recipe by Audrey M


Ingredients Nutrition


  1. Spray a 2 quart casserole with nonstick cooking spray.
  2. Set aside.
  3. Brown meat and onion in a large skillet.
  4. Pour off fat.
  5. Add salt, tomatoes with green chilies, beans, tomato juice, corn, raisins and sugar; mix well.
  6. Turn heat to low and simmer for 20 minutes; covered.
  7. Stir meat mixture occasionally.
  8. Add chili powder to your liking and cheese; stir well.
  9. Pour mixture in 2 quart casserole.
  10. Prepare cornmeal topping.
  11. Prheat oven to 425 degrees.
  12. Combine cornmeal, flour, sugar, baking powder, and salt.
  13. Stir in milk, beaten egg and melted shortening.
  14. Drop the cornmeal topping by tablespoonfuls on top of meat to make 6 mounds.
  15. Bake for 15 minutes or until cornmeal is set.

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