For the best texture, use yellow cornmeal with a medium grind.
Serve with lime wedges for a little extra tang.
Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes.
Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more.
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.
But it’s easy to make your own in a food processor.
Choose a lean cut, such as loin or tenderloin.
Or ask your butcher to grind it for you.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
