I found the original for this recipe in one of my neglected cookbooks last week and thought I should give it a try. (It was on my menu plan as Cowboy tamale pie.) But I made several changes to the recipe, so really, it’s not much like the original any more.
I have always enjoyed beans (whether it’s chili, or whatever…) and cornbread together. This dish makes a delicious combo of the two, using cornbread as the “crust” on the “pie”. My husband doesn’t like Mexican food, but he thought this was pretty good (although I suspect he probably wouldn’t want to see it on the menu every week). But he did say it it was repeatable… yay!
We don’t like very spicy food although we generally enjoy the flavors of spicy food. This recipe uses cumin, oregano and paprika to highlight the flavors without the heat. If you wish, you could add chili pepper.
● 1 small onion, chopped
● 1 carrot, diced
● 1 garlic clove, minced
● 1 red bell pepper, chopped
● 1 tbsp McKay’s chicken seasoning (a vegetarian Chicken-style seasoning)
● 1 15-oz can diced tomatoes
● 1 tsp cumin
● 1/2-1 tsp paprika
● 2 tsp oregano
● 4 cups cooked black beans (I cooked my own in the slow cooker overnight after soaking for several hours. You could also use canned beans) plus a little bit of liquid, either add water or use a little of the liquid from cooking them.
● salt to taste
● 1 cup cornmeal
● 1 cup flour
● 2 tbsp sugar
● 2 tsp baking powder
● 1/2 tsp salt
● 1 cup +2 tbsp nondairy milk
● 1 tbsp lemon juice
● 1 tbsp egg replacer
● 2 tbsp oil
Sauté the onions in a little olive oil, and add carrots, garlic, and bell pepper for a few minutes. Add canned tomatoes and continue cooking. Add the remaining ingredients for black bean mixture and mix well. Simmer for about 10 minutes while you make the cornbread mixture. Do keep an eye on it and don’t let it burn.
Preheat oven to 400°. Spray a 2 qt glass pyrex dish with nonstick cooking spray.
In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt, mixing thoroughly. Stir in milk, lemon juice, egg replacer powder, and oil in another small bowl or large measuring cup. Add liquid ingredients to the dry ingredients, stirring for about 30 seconds.
Pour black bean combination into the pyrex dish, and spoon cornbread mixture over the top, covering the black bean mixture.
Bake at 400° for 25-30 minutes, until cornbread begins to brown a bit. Makes 1 2-quart pyrex casserole dish.
This post is linked up at Life As Mom’s Ultimate Recipe Swap.