Recipe: Pork and Corn Pie (w/leftover pork)

PORK AND CORN PIE

1/4 c Vegetable oil
1 md Yellow onion, chopped
1 c Cubed cooked pork
1/3 c Plus 1 Tbl all-purpose flour
1 tb Chili powder
1 c Chicken broth
1 pk Frozen whole-kernel corn,
-thawed (10 ounces)
1/4 c Raisins
1/4 c Chopped black olives
1/2 ts Salt
1 tb Lemon juice
1 c Milk
2/3 c Cornmeal
1 Egg, lightly beaten
2 ts Baking powder
1/2 ts 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.

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.