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MEXICAN PIE
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Vegetarian Main Dish
Amount Measure Ingredient -- Preparation Method
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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
* Source: The Compassionate Cook - by Ingrid Newkirk
and PETA * Typed for you by Karen Mintzias
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