- 2 tbsp vegetable oil
- 1 onion, diced
- 1 green bell pepper, chopped
- 2 cups corn kernels
- 1 small can green chilies, chopped
- 1 cup tomato sauce
- 2 tbsp chili powder
- salt and pepper to taste
- 4 cups cooked kidney beans, mashed
- 1 1/2 cups cornmeal
- 1/2 cup flour
- 1/2 tsp baking powder
- 3 cups water
Add the mashed beans and cook 10 minutes more over low heat. Remove from the heat and set aside.
Pre-heat 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.
Reprinted with permission from The Compassionate Cook Cookbook.
Here's a few vegetarian casserole dishes to try: