Ingredients
View recipe page- 1/4 cup vegetable oil
- 1 pound ground pork
- 6 scallions, white and green parts separated and sliced thin
- 2 tablespoons chili powder
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- Salt and pepper
- 1 (15-ounce) can black beans, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 cup frozen corn
- 1/2 cup chicken broth
- 4 ounces pepper Jack cheese, shredded (1 cup)
- 3/4 cup (334 ounces) all-purpose flour
- 3/4 cup (33% ounces) cornmeal
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1 large egg
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Heat 1 tablespoon oil in 10-inch ovensafe skillet over medium-high heat until just smoking. Add pork and cook, breaking up meat with wooden spoon, until just beginning to brown, 5 to 7 minutes.
- Stir in scallion whites, chili powder, oregano, and ¼ teaspoon salt and cook until fragrant, about 1 minute. Stir in beans, tomatoes and their juice, corn, and broth. Bring to simmer and cook until mixture has thickened slightly, 5 to 7 minutes. Off heat, stir in pepper Jack until well combined. Season with salt and pepper to taste. (Filling can be refrigerated for up to 1 day; return to simmer and add broth to loosen sauce if necessary.)
- Whisk flour, cornmeal, baking powder, baking soda, scallion greens, and ½ teaspoon salt together in large bowl. In separate bowl, whisk buttermilk, egg, and remaining 3 tablespoons oil until smooth. Stir but- termilk mixture into flour mixture until just combined.
- Spread cornmeal batter evenly over filling in skillet. Transfer skillet to oven and bake until topping is golden brown and toothpick inserted into center comes out clean, about 20 minutes, rotating skillet halfway through baking.
- Remove skillet from oven (skillet handle will be hot). Let cool for 10 minutes before serving.