Pueblo Corn Pie
6 to 8 servings
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium green or red bell pepper, diced
1 1/2 cups cooked fresh or thawed frozen corn kernels
2 1/2 cups canned or cooked pinto beans
2 cups chopped ripe tomatoes, or one 16-ounce can diced, tomatoes,
2 teaspoons chili powder, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt to taste
1 1/4 cups cornmeal
1 teaspoon salt
1 cup grated vegan Monterey Jack or Cheddar cheese, optional
- Heat the oil in a large skillet. Add the onion and sauté until
translucent. Add the garlic and bell pepper and continue to sauté until
the onion is golden brown.
- Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir
well and simmer for 10 to 15 minutes. Season to taste with salt. Remove
from the heat.
- Bring 5 cups of water to a rolling boil in a heavy saucepan or
double boiler. Slowly pour the cornmeal into the water in a thin, steady
stream, stirring continuously to avoid lumping. Add the salt and cook
over very low heat, covered, for 20 minutes, stirring occasionally.
- Preheat the oven to 375 degrees.
- Oil a shallow, 1 1/2-quart baking dish and line the bottom with
half of the cooked cornmeal. Pour over it the skillet mixture and
sprinkle with the optional grated cheese. Top with the remaining
cornmeal, patting it in smoothly.
- Bake for 45 to 50 minutes, or until the cornmeal is golden brown
and crusty. Let stand for 10 minutes, then cut into squares to serve.
Your question and comments are welcome