Recipe: Corn Pie for Muriel

Hi Muriel,

Maybe you could substitute mushrooms for the pinto beans in this recipe. Good Luck!

Corn Pie

1 TB olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium green or red bell pepper, diced
1 1/2 cups fresh or thawed frozen corn kernels
2 1/4 cups canned or cooked pinto beans
2 tsp chili powder, or to taste
1 tsp dried oregano
1/2 tsp ground cumin
Salt to taste

CORNMEAL TOPPING:
1 1/4 cup cornmeal
1/2 tsp salt, or to taste

1 cup grated Monterey Jack cheese or grated cheddar-style soy cheese, optional

Heat oil in large skillet. Add onion and saute until translucent. Add garlic and bell pepper and continue to saute until onion is golden brown. Add corn, pintos, tomatoes, and seasonings. Stir well and simmer 10 to 15 minutes. Season to taste with salt. Remove from heat.

Bring 5 cups water to rolling boil in heavy saucepan. Slowly pour cornmeal into water in thin, steady stream, stirring continuously to avoid lumping. Add salt (whatever) and cook over very low heat, covered, 20 minutes, stirring occasionally.

Preheat oven to 375.

Oil shallow, 2 quart baking dish and line bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until cornmeal is golden brown and crusty. Let stand 10 minutes, then serve.