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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A great veggie sidedish or main course for a light supper.From the Recipes for Life Cookbook. Ingredients:
1 (16 ounce) can diced tomatoes (drained) |
2 cups frozen corn |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (4 ounce) can chopped green chilies |
1/3 cup chopped green pepper |
1/3 cup chopped onion |
1/2 teaspoon cumin |
1/2 teaspoon chili powder |
1/4 teaspoon dried cilantro |
1/4 teaspoon oregano |
1/4 teaspoon garlic powder |
1/4 cup cornmeal |
1/2 cup flour |
1 teaspoon baking powder |
1 tablespoon sugar |
1 dash salt |
1/2 cup milk |
1 egg |
1 tablespoon canola oil |
paprika |
Directions:
1. Preheat oven to 350 degrees F.
2. Filling: Place all filling ingredients into a medium saucepan.
3. Cook over med.
4. Heat 10-15 minutes, stirring occasionally.
5. Set aside.
6. Crust: Combine cornmeal, flour, baking powder, sugar and salt in a small bowl.
7. Add remaining ingredients.
8. Mix until batter is blended.
9. Spoon filling into a 9 in.
10. round cake dish.
11. Spoon batter over filling.
12. Sprinkle top with a bit of paprika.
13. Bake for 35-40 minutes.
14. Let stand for 10 minutes before serving.
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