Pork with Mexican Cornbread

• 1 12 lbs ground lean pork
• 1 medium minced onion
• 1 teaspoon salt
• 1 (10 ounce) can tomatoes and green chilies
• 2 cups cooked pinto beans
• 1 cup tomato juice
• 1 cup corn, frozen or canned
• 12 cup raisins
• 1 teaspoon sugar
• 2 teaspoons chili powder
• 12 cup shredded sharp cheddar cheese
• nonstick cooking spray
• 1 cup yellow cornmeal
• 2 tablespoons all-purpose flour
• 1 teaspoon sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 12 cup milk
• 1 beaten egg
• 2 tablespoons Crisco, melted

1. Brown pork and onion.
2. After browned, pour off excess fat.
3. Add salt, tomatoes with chilies, beans, tomato juice, corn, raisins and sugar.
4. Turn heat to medium-low and simmer for 20 minutes, covered, stirring occasionally.
5. Add chili powder according to your taste.
6. Next, stir in cheese into meat mixture and place into a greasted 2 quart casserole.
7. Cornmeal: Preheat oven to 425 degrees.
8. Combine cornmeal, flour, sugar, salt and baking powder in a medium mixing bowl Stir into dry mixture milk, beaten egg and melted shortening.
9. Drop the cornmeal topping by tablespoons on top of meat to make 6 mounds of cornmeal.
10. Bake for 15 minutes.

ground lean pork, onion, salt, tomatoes, pinto beans, tomato juice, corn, raisins, sugar, chili powder, cheddar cheese, nonstick cooking spray, yellow cornmeal, flour, sugar, baking soda, salt, milk, egg

Taken from www.food.com/recipe/pork-with-mexican-cornbread-56573 (may not work)