Sunday, March 4, 2012

Pork Tamale Pie with Cornbread Topping

1 pound ground pork
2 Mexican chorizo sausages, casing removed
1 chopped sweet pepper
1 small chopped zucchini
1 jar (about 430ml) of Salsa Verde (Green Salsa found in the Mexican aisle)

Spice Mixture

2 tbsp chili powder (to taste)
1 tsp thyme
1 tsp of garlic powder
1 tbsp of ground cumin

Cornbread topping

 1 cup cornmeal
¾ cup buttermilk
2 tbsp oil
1 egg
½ cup plus ¼ cup grated sharp or old cheddar

1.     In pan, brown ground pork and sausage. Mix spices together and sprinkle on meat mixture while browning. 

2.    Once meat is cooked, add chopped veggies and the salsa verde.

3.    Cook and heat thoroughly

4.    Transfer to 8X8 casserole dish.

5.    Preheat oven to 400 degrees

6.    Whisk cornmeal, buttermilk, oil, egg and ½ cup of sharp cheddar

7.    Cover Pork and veggie mixture with cornbread batter and sprinkle with remaining cheese

8.    Bake for 25-30 mins.

Serves 6:  Approximately 422 Calories, 23 Carbs, 3g Fiber, 24g Protein, 108% Vitamin C, 17% Calcium, 13% Iron

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