4. Pumpkin, Pork, and Cornbread Casserole
For this casserole you will need:
3 tbsp olive oil
1 lb ground pork
1 yellow onion chopped
7 cloves minced garlic
2 tsp cumin
Tsp salt
Tsp pepper
15 ounce can of pumpkin puree
The egg layer will require:
2 tbsp olive oil
1 jalapeno pepper minced
¼ cup finely chopped fresh cilantro
2 sprigs oregano finely chopped
Tsp salt
Tsp pepper
8 large eggs
Topping Ingredients:
3 tbsp butter
½ tsp each of salt and chili powder
4 cups of cornbread cut into half-inch cubes
⅔ cup roasted pumpkin seeds
To make:
Preheat oven to 425 degrees F. Heat oil in a 10 inch cast iron skillet until it shimmers. Add in the ground pork and cook through. Transfer meat to a bowl and set aside. Add the onions to the pan and cook until browned. Add in the cumin, garlic, salt, and pepper. Stir in the pumpkin. Transfer the pumpkin mixture to the meat.
To make the egg layer add more oil to the skillet and scrape the browned bits from the bottom. Add in the peppers and seasonings. In a bowl, whisk the eggs and pour into skillet. Do not stir. Cook until the bottom is set. Place the meat mixture onto the eggs and smooth out. Remove from heat.
Make the topping by mixing the melted butter, chili powder and salt together. Sprinkle the cornbread over the meat, then top with pumpkin seeds. Drizzle the butter over the top. Bake for 15 to 20 minutes, until the topping is browned and the eggs set.