Pork stew with corn bread topping is a recipe that is made with pork, corn, and bread. The pork is cooked in a stew and the corn is used as a topping for the bread.
CORN BREAD TOPPING1 1/2 cCornmeal; Yellow1/2 cUnbleached Flour1 cDairy Sour Cream2/3 cMilk1/4 cVegetable Oil2 ts Baking Powder1/2 ts Baking Soda1/2 ts Salt1 ea Egg; LargeGARNISH1 xFresh Tomato Salsa; Meat should be cut into 1-inch cubes.
Use 1 small butternut oracorn squash, pared and cut into 1/2-inch See Sowest1 for recipe.
~Seed peppers and cut 5 thin slices from each pepper and reserve.
Chopremaining bell peppers (about 1/2 cup each).
Cook pork, sausage, onion andgarlic in 4-quart Dutch oven over medium heat, stirring occasionally, untilpork is no longer pink; drain.
Stir in chopped bell peppers, broth, basil,cilantro and ground red chiles.
Heat to boiling; reduce heat.
Cover andsimmer 30 minutes, stirring occasionally.
Stir corn, tomato, squash andolives into meat mixture; cook another 15 minutes.
Heat oven to 425degrees F.
Prepare Cornbread Topping.
Pour meat mixture into ungreasedrectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole.
Pour Corn Bread Topping over meat mixture; carefully spread to cover,sealing to edge of dish.
Arrange reserved bell pepper slices on top.
Bakeuntil topping is golden brown, 15 to 20 minutes.
Serve with Fresh TomatoSalsa.
CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30seconds.
Ingredients
Directions
CORN BREAD TOPPING1 1/2 cCornmeal; Yellow1/2 cUnbleached Flour1 cDairy Sour Cream2/3 cMilk1/4 cVegetable Oil2 ts Baking Powder1/2 ts Baking Soda1/2 ts Salt1 ea Egg; LargeGARNISH1 xFresh Tomato Salsa; Meat should be cut into 1-inch cubes.
Use 1 small butternut oracorn squash, pared and cut into 1/2-inch See Sowest1 for recipe.
~Seed peppers and cut 5 thin slices from each pepper and reserve.
Chopremaining bell peppers (about 1/2 cup each).
Cook pork, sausage, onion andgarlic in 4-quart Dutch oven over medium heat, stirring occasionally, untilpork is no longer pink; drain.
Stir in chopped bell peppers, broth, basil,cilantro and ground red chiles.
Heat to boiling; reduce heat.
Cover andsimmer 30 minutes, stirring occasionally.
Stir corn, tomato, squash andolives into meat mixture; cook another 15 minutes.
Heat oven to 425degrees F.
Prepare Cornbread Topping.
Pour meat mixture into ungreasedrectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole.
Pour Corn Bread Topping over meat mixture; carefully spread to cover,sealing to edge of dish.
Arrange reserved bell pepper slices on top.
Bakeuntil topping is golden brown, 15 to 20 minutes.
Serve with Fresh TomatoSalsa.
CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30seconds.
