I’ve been rearranging and decluttering the kitchen. I decided to look once again at my few cook books and see if I was using them or if any needed a new home. I came across this recipe I haven’t made in a few years. It was a family favorite and seems it still is. It’s quick and easy to prepare, tastes yummy, and forms a nice thin corn bread on top. It’s good the next day too and freezes well. Enjoy!
( I used all Gluten Free ingredients)
(From Eat Well, Live Well The Canadian Diabetic Associations Guide to Healthy Eating, 1990)
Mexican Pie
1 Medium Onion
1 TBSP vegetable oil
1 can tomatoes (19 oz/540 ml)
1 can kidney beans (19 oz/540 ml) (I soaked and cooked the beans)
1 can corn (12 oz/341 ml) (I used frozen)
1 TBSP chili powder ( I suggest 2 TBSP or more)
¾ cup cornmeal
1 cup 2 percent milk (I used soy milk)
2 eggs
1 ½ cup shredded cheese (cheddar, swiss, mozzarella, or a mixture)
In a large skillet on medium high heat, cook onion in oil until transparent. Cut up tomatoes. Add tomatoes, kidney beans, corn and chili powder to skillet. Cook on low heat, uncovered, for about 1 hour, or until slightly thickened, stir occasionally. (I used a masher and mashed the mixture a little to thicken the sauce). Pour into 9 X 13 inch baking pan. Sprinkle corn meal evenly over surface. In separate bowl, beat together milk and eggs. Pour evenly over corn meal. Sprinkle with cheese. Bake uncovered 350 oven, 50 – 55 minutes. Cut into squares to serve.
Flourish 