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In this healthy casserole recipe--sometimes called tamale pie--the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2015

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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 400 degrees F.

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  • Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes. Add pork, zucchini and 1/4 teaspoon each salt and pepper and cook, stirring often, until the pork is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.

  • Meanwhile, whisk cornmeal, baking powder and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Whisk egg, buttermilk and the remaining 2 tablespoons oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined. Spread the batter over the pork and vegetables. Transfer the pan to the oven.

  • Bake until the cornbread is just cooked through, 15 to 20 minutes.

Tips

Depending on your supermarket, it might be hard to find a lean option for ground pork. But it's easy to make your own in a food processor. Choose a lean cut, such as loin or tenderloin. Cut into pieces and then pulse in a food processor until uniformly ground (being careful not to overprocess, turning the meat into mush). Or ask your butcher to grind it for you. Using lean pork instead of regular ground pork saves up to 164 calories and 5 grams of saturated fat per 3 ounces of cooked meat.

Nutrition Facts

490 calories; protein 28.2g; carbohydrates 54.8g; dietary fiber 8.3g; sugars 12g; fat 20.7g; saturated fat 4g; cholesterol 91.8mg; vitamin a iu 2130.4IU; vitamin c 28.1mg; folate 72.5mcg; calcium 183.4mg; iron 4.1mg; magnesium 117.4mg; potassium 1001mg; sodium 748.6mg; thiamin 0.8mg.
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