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Cook Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:5Yield:5 servingsJump to Nutrition Facts
Cook Time:25 minsAdditional Time:20 minsTotal Time:45 minsServings:5Yield:5 servings
Cook Time:25 mins
Cook Time:
25 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:5
Servings:
5
Yield:5 servings
Yield:
5 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4tablespoonscanola oil, divided2cupschopped onion3tablespoonschili powder1poundlean ground pork (see Tip)2cupsdiced zucchini½teaspoonsalt, divided½teaspoonground pepper, divided2cupscorn kernels, fresh or frozen (thawed)1 14-ounce can diced tomatoes1 ½cupsstone-ground cornmeal¾teaspoonbaking powder1large egg1cupbuttermilk
Cook Mode(Keep screen awake)
Ingredients
4tablespoonscanola oil, divided
2cupschopped onion
3tablespoonschili powder
1poundlean ground pork (see Tip)
2cupsdiced zucchini
½teaspoonsalt, divided
½teaspoonground pepper, divided
2cupscorn kernels, fresh or frozen (thawed)
1 14-ounce can diced tomatoes
1 ½cupsstone-ground cornmeal
¾teaspoonbaking powder
1large egg
1cupbuttermilk
DirectionsPreheat oven to 400 degrees F.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.TipsDepending 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.Originally appeared: EatingWell Magazine, November/December 2015
Directions
Preheat oven to 400 degrees F.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.TipsDepending 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.
Preheat oven to 400 degrees F.
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.
Originally appeared: EatingWell Magazine, November/December 2015
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Nutrition Facts(per serving)490Calories21gFat55gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
