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Title: Mexican Pie
Categories: Vegetarian Main
Yield: 8 Servings
| 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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