Ingredients:
1 onions, chopped
2 tablespoons chopped fresh garlic ( to taste)
1 small green bell peppers, chopped
1 jalapeno peppers, seeded and finely chopped
oil, as needed
1 1/2 lbs ground pork
1 (16 ounce) cans tomato sauce
2 tablespoons tomato paste
1 (10 ounce) bags frozen corn, thawed
1 (14 ounce) cans black beans, drained
1 tablespoon cumin
1/2 teaspoon allspice
2 -4 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce ( or to taste)
1 tablespoon yellow cornmeal ( heaping)
seasoning salt ( can use white salt)
pepper
1 cup flour
1 cup yellow cornmeal
3 tablespoons sugar ( can use white or brown)
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons melted butter
3/4 cup half-and-half or 3/4 cup milk
1 large eggs
1 cup grated cheddar cheese or 1 cup monterey jack cheese
1 (4 ounce) cans green chili peppers ( just throw in the whole can with juice)
Directions:
Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
For the filling: In a large skillet cook the onion, garlic, jalapeno pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
Spoon the mixture into prepared baking dish.
To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
Add in melted butter, milk and egg; stir until JUST combined.
Add in grated cheese and chili peppers.
Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.
Servings: 6
Time preparation: 30 min.
Time total: 70 min.