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Tailgating
In bowl of food processor, puree 2 cups of the corn; remove to large bowl and stir in remaining corn, set aside. Heat milk in large saucepan until very hot and stir in the cornmeal; cook, stirring, about 5 minutes, until thickened. Stir in reserved corn mixture and remaining ingredients. Pour mixture into a buttered 2-quart souffle dish or casserole and bake in a 350 degrees F. oven until filling is set and crown is browned on top, about 1 hour and 10 minutes.
Serves 8.
Take a elegant souffle and give it a Southwestern twist.
Pork belly is not widely available in supermarkets, but can be ordered by meatcase managers upon request.
Request a leaner cut (relatively speaking, as this is not a traditionally lean cut) and be sure to specify whether you prefer it with or without skin. If you plan to make bacon, pork belly without skin will yield the best results.
Pork belly comes from a pig’s ‘belly’ or underside after the loin and spareribs have been removed. This boneless cut may be served fresh, which means it is not cured or smoked.
Baking is the mothod of cooking pork with dry heat, typically in an oven.
©2009-2012 National Pork Board, Des Moines, IA USA. This message funded by America’s Pork Producers and the Pork Checkoff.