Preparation time:
0 minutes
Ingredients
| Ingredients |
Nutrition Facts |
Amount per serving |
| 1/2 teaspoon ground pepper, divided |
Calories |
490 |
| 240 ml buttermilk |
Total Fat |
21 g |
| 4 tablespoons canola oil, divided |
Saturated Fat |
4 g |
| 1 large egg |
Total Carbohydrate |
55 g |
| 200 g onion, chopped |
Dietary Fibre |
8.5 g |
| 3/4 teaspoon baking powder |
Total Sugars |
9 g |
| 3 tablespoons chili powder |
Protein |
28 g |
| 230 g stone-ground cornmeal |
Cholesterol |
92 mg |
| 450 g lean ground pork |
Vitamin D |
37 IU |
| 450 g can diced tomatoes |
Calcium |
183 mg |
| 300 g zucchini, diced |
Iron |
5 mg |
| 200 g mixed cheese, grated |
Potassium |
1271 mg |
| 1/2 teaspoon salt, divided |
Sodium |
748 mg |
Method
1. Add 2 TBSP oil in a skillet and preheat. Add in chili and onion and stir-cook for 2 minutes.
2. Next, add in zucchini, pork and 1/4 teaspoon of each pepper and salt. Cook for about 4-5 minutes, until pork is no longer pink, stirring often.
3. Add in tomatoes and beans and continue cooking for 3-4 minutes. Turn off the heat.
4. In the meantime, whisk together 3/4 teaspoon baking powder, cornmeal and the remaining pepper and salt.
5. Take another bowl and combine together buttermilk, egg, and the remaining oil.
6. Add buttermilk mixture into the cornmeal mixture and mix well until combined.
7. Pour batter to vegetables and pork, spread it well and top with the cheese, place pan in the oven.
8. Bake in a preheated oven at 205 C for about 15-20 minutes, until the cornbread is just cooked through