South american pork and corn pie

1/4 c  Vegetable oil
      1 md Yellow onion, chopped
      1 c  Cubed cooked pork
    1/3 c  Plus 1 Tbl all-purpose flour
      1 tb Chili powder
      1 c  chicken broth
      1 pk Frozen whole-kernel corn,
           -thawed (10 ounces)
    1/4 c  Raisins
    1/4 c  Chopped black olives
    1/2 ts Salt
      1 tb Lemon juice
      1 c  Milk
    2/3 c  Cornmeal
      1    Egg, lightly beaten
      2 ts baking powder
    1/2 ts Baking soda
 
  Heat 3 tablespoons of the oil in a 9-inch ovenproof skillet or a 1
  quart flameproof casserole, over medium heat.  Add the onion and
  cook, uncovered, for 5 minutes.  Add the pork and cook until lightly
  browned, about 2 minutes.  Blend in 1 tablespoon of the flour, the
  chili powder, and the chicken broth.  Add the corn, raisins, olives,
  and 1/4 teaspoon of the salt.  Stir until the mixture thickens, about
  4 minutes. Preheat the oven to 450F.  Stir the lemon juice into the
  milk in a small bowl and let stand for a few minutes.  Combine the
  cornmeal with the remaining flour and salt in a mixing bowl.  In the
  order listed, gradually stir in the milk mixture, egg, baking powder,
  baking soda, and remaining oil. Reheat the pork mixture.  Stir the
  topping mixture and pour over the pork. Bake, uncovered, until the
  topping is firm, about 20 minutes.
  
  NOTE:   If you do not have an ovenproof skillet or flameproof
  casserole, use a regular skillet to make the pork mixture and
  transfer it to a casserole just before baking.
  
  Makes 4 servings of 575 calories each.
  
  [ Reader's Digest Quick, Thrifty Cooking; 1985 ]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware RECIPE CLIPPER 1.1