Meaty Corn Bread Squares Recipe

Ingredients

• 1 can (10 ounces) diced tomatoes with green chilies, undrained
• 1 pound diced fully cooked ham
• 1/4 cup chopped onion
• 2 teaspoons chili powder
• 1 garlic clove, minced
• 1 tablespoon cornstarch
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 2 eggs
• 1 can (16 ounces) whole kernel corn, drained
• 3/4 cup milk
• 3 tablespoons canola oil
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
• Salsa, optional

Directions

• Drain tomatoes, reserving juice; set tomatoes aside. In a large skillet, combine the ham, onion, chili powder, garlic and tomatoes Cook over medium heat until onion is crisp-tender. Combine the cornstarch and reserved juice. Gradually add to meat mixture. Bring to a boil over medium heat. Reduce heat; cook and stir for 2 minutes or until thickened. Set aside.
• In a large bowl, combine flour, cornmeal and baking powder. In another bowl, combine the eggs, corn, milk and oil; stir into dry ingredients just until moistened. Spread half the batter into a greased 9-in. square baking dish. Spoon meat mixture over batter. Sprinkle with cheese. Spoon remaining batter on top.
• Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 5 minutes before cutting. Serve with salsa if desired. Yield: 6 servings.

Meaty Corn Bread Squares published in Country Pork , p93