Cast Iron Pork Cornbread Pie

If you love a different take on cornbread, this recipe is for you! The cornbread topping is fluffs up a lot during baking, making this dish very filling. It was easy prep and quick to bake. Definitely let it rest for the 10 minutes before serving to allow the meat mixture to set. Enjoy!

Serves: 4 | Serving Size: 1/4 of dish

Ingredients:

• 1/4 olive oil – divided
• 1 pound ground pork
• 6 scallion, white and green parts separated and sliced thin
• 2 tablespoons chili powder
• 1 teaspoon dried oregano
• salt and pepper
• 1 (15-ounce) can, low sodium, black beans – rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 cup frozen corn
• 1/2 cup low sodium chicken broth
• 4 ounces (1 cup) pepper jack cheese – shredded
• 3/4 cup all purpose flour
• 3/4 cup cornmeal
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk
• 1 large egg

Directions:

1. Heat oven to 400*F. Heat empty 10-inch, deep cast iron skillet over medium heat. Add 1 tablespoon oil and pork. Once pork begins to brown, add scallion whites, chili powder, oregano and 1/4 teaspoon salt, stir until well combined. Add beans, tomatoes, corn and broth, and simmer until mixture has thickened. Remove from heat, stir in pepper jack cheese and optionally add freshly ground pepper.
2. In a large mixing bowl whisk flour, cornmeal, baking powder, baking soda, scallion greens and 3/4 teaspoon salt together. In a separate, medium bowl, whisk buttermilk, egg and remaining 3 tablespoons olive oil until smooth. Stir buttermilk mixture into flour mixture until just combined. Pour batter over meat mixture and smooth into an even layer. Cook skillet in oven for about 20 minutes, rotating half way through – topping should be golden brown and tooth pick inserted in middle should come out clean. Let rest for about 10 minutes before serving. Enjoy!

Nutrition Information:
Per serving: Calories: 820; Total Fat: 47g;  Cholesterol: 149mg; Sodium: 1298mg; Total Carbohydrates: 58g; Dietary Fiber: 9g; Sugars: 8g; Protein: 38g
Nutrition Bonus: Potassium: 744mg; Vitamin A: 46%; Vitamin C: 9%; Calcium: 87%; Iron: 31%

Modified from: Snyder, Carla. “Pork Tamale Pie.” Recipe. One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two. San Francisco: Chronicle Books LLC, 2013. 145. Print.