Ingredients

Cornmeal Base

• 2/3 Cup All-Purpose Flour
• 1/2 Cup Yellow Corn Meal
• 3 Tablespoons Sugar
• 1 Tablespoon Baking Powder
• 1/4 Teaspoon Salt

Cornmeal Additions

• 2 Tablespoons Vegetable Oil
• 1/3 Cup Milk
• 1 Whole Egg
• 1 Can Cream Corn
• 1 Can Diced Green Chiles

Toppings

• 3 Cups Leftover Carnitas Meat
• 1 Cup Enchilada Sauce
• 1 Cup Shredded White Cheese

Directions

1. Preheat oven to 400°.
2. Whisk the cornmeal base ingredients together and stir in the oil until the mixture makes soft crumbs.
3. Whisk in the milk and egg. Add the cream corn and green chiles and stir until just combined.
4. Bake in a 9-inch square pan (or larger, depending on how thick you want it) for 25 minutes or until just set. It’s supposed to be a little mushy.
5. Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Arrange meat on top of the crust and sprinkle with cheese.
6. Return to oven and bake for 15 minutes until everything is heated through.