Pork and Cornbread Mexicana Recipe

Name: Pork and Cornbread Mexicana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs ground lean pork or 1 12 lbs lean ground beef; 1 medium chopped onion; 1 teaspoon salt; 1 (10 ounce) can tomatoes and green chilies; 2 cups cooked pinto beans, canned works well; 1 cup tomato juice; 1 cup corn, canned or frozen; ½ cup raisins (optional); 1 teaspoon sugar; 1 -2 teaspoon chili powder; ½ cup shredded sharp cheddar cheese; 1 cup yellow cornmeal; 2 tablespoons all-purpose flour; 1 teaspoon sugar; 2 teaspoons baking powder; 1 teaspoon salt; ½ cup milk; 1 beaten egg; 2 tablespoons vegetable shortening or 2 tablespoons lard, melted

Servings: persons

1 12 lbs ground lean pork or 1 12 lbs lean ground beef
1 medium chopped onion
1 teaspoon salt
1 (10 ounce) can tomatoes and green chilies
2 cups cooked pinto beans, canned works well
1 cup tomato juice
1 cup corn, canned or frozen
½ cup raisins (optional)
1 teaspoon sugar
1 -2 teaspoon chili powder
½ cup shredded sharp cheddar cheese
1 cup yellow cornmeal
2 tablespoons all-purpose flour
1 teaspoon sugar
2 teaspoons baking powder
1 teaspoon salt
½ cup milk
1 beaten egg
2 tablespoons vegetable shortening or 2 tablespoons lard, melted

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.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 12 lbs ground lean pork or 1 12 lbs lean ground beef, 1 medium chopped onion, 1 teaspoon salt, 1 (10 ounce) can tomatoes and green chilies, and more.

Yes, Pork and Cornbread Mexicana falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pork and Cornbread Mexicana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions