1 Heat oven to 350°F. In 3-quart saucepan, combine filling ingredients. Cook over medium heat for 10 to 15 minutes, or until mixture is very hot and flavors are blended, stirring occasionally. Cover to keep warm. Set aside.
1 can whole tomatoes, (16 ounces) drained and cut up
2 cups frozen corn
1 can pinto beans, (15 oz .) rinsed and drained
1 can chopped green chiles, (4 oz .)
1/3 cup chopped green pepper
1/3 cup chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon dried cilantro leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1/4 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup skim milk
1/4 cup frozen cholesterol-free egg product, defrosted
1 tablespoon vegetable oil
2 Combine cornmeal, flour, baking powder, sugar and salt in small mixing bowl. Add remaining ingredients. Mix just until batter is blended.
3 Spoon filling into 9-inch round cake dish. Spoon batter over filling. Sprinkle top with paprika, if desired.
4 Bake for 30 to 40 minutes, or until cornmeal crust is golden brown. Let stand for 10 minutes. Garnish with fresh red chili pepper or jalapeño pepper, if desired.
When is the eggplant added.
Toby Peez, Location not stated.
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