INGREDIENTS
1 lb
Pork shoulder, cooked
2 cups
Beans, cooked
4 oz
Corn, frozen or defrosted kernels
1 tbsp
Garlic
1
Onion
1
Sour cream or yogurt and cilantro to serve
1
Egg, large
1 cup
Bean cooking liquid or stock
1 tbsp
Honey
1 tsp
Baking powder
1/4 tsp
Cayenne
3/4 tsp
Chili powder
3/4 cup
Cornmeal, yellow
3/4 cup
Flour
1
Pepper
1
Salt
1
Olive oil
1 tsp
Cumin
4 tbsp
Butter, unsalted
3/4 cup
Buttermilk or milk
1 cup
Pepper jack cheese