2 tb Water or vegetable oil
1 md Onion; diced
1 Green bell pepper; chopped
2 c Frozen corn kernals
1 sm Can green chilies, chopped
1 c Tomato sauce
2 tb Chili powder
Salt and pepper; to taste
4 c Cooked kidney beans; mashed
1 1/2 c Cornmeal
1/2 c Unbleached all-purpose flour
1/2 ts Baking powder
3 c Water
Heat the water or oil in a large pot over medium heat and cook the onion
for 10 minutes. Add the green pepper, corn, green chilies, tomato sauce,
chili powder, and salt and pepper and cook for 5 minutes.
Add the mashed beans and cook 10 minutes more over low heat. Remove from
the heat and set aside.
Preheat the oven to 350 degrees.
Combine the cornmeal, flour, baking powder, and water in a large saucepan
and cook over medium heat until the mixture thickens, stirring constantly
with a wire whisk to keep the cornmeal from lumping. Spread half the
cornmeal mixture over the bottom of a nonstick baking dish. Spread the bean
mixture over the cornmeal mixture, and then add the remaining cornmeal
mixture on top, spreading to cover the beans. Bake for 45 minutes or until
the cornbread is golden.
Preparation time: 45 minutes Baking time: 45 minutes
*
Yields
8 Servings