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Black Bean Cornmeal Pie Recipe

Black Bean Cornmeal Pie Recipe photo by Taste of Home

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This hearty, meatless Southwestern main dish is delicious. If desired, you can vary the beans used. I like to serve it with salsa and reduced-fat sour cream. Tari Ambler-Shorewood, Illinois

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Black Bean Cornmeal Pie Recipe

Prep: 30 min. Bake: 20 min.

Yield: 6 Servings

30 20 50

Ingredients

1 large onion, chopped
1 large green pepper, chopped
1 teaspoon canola oil
1-1/2 teaspoons chili powder
1 garlic clove, minced
3/4 teaspoon ground cumin
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
1 cup frozen corn
TOPPING:
3/4 cup whole wheat pastry flour
3/4 cup yellow cornmeal
2 teaspoons sugar
2 teaspoons baking powder
2 teaspoons chopped seeded jalapeno pepper
1/4 teaspoon salt
1 egg
3/4 cup fat-free milk
1 tablespoon canola oil
Salsa and reduced-fat sour cream, optional

Directions

In a large skillet, saute onion and green pepper in oil until tender. Add the chili powder, garlic, cumin and pepper; saute 1 minute longer. Add tomatoes and bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in beans and corn; heat through. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
For topping, in a small bowl, combine the flour, cornmeal, sugar, baking powder, jalapeno and salt. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top.
Bake at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Serve with salsa and sour cream if desired. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 piece (calculated without salsa and sour cream) equals 329 calories, 5 g fat (1 g saturated fat), 36 mg cholesterol, 621 mg sodium, 58 g carbohydrate, 11 g fiber, 14 g protein.

Originally published as Black Bean Cornmeal Pie in Healthy Cooking August/September 2008, p23

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Reviews for Black Bean Cornmeal Pie

Black Bean Cornmeal Pie

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Reviewed on Sep. 19, 2011 by rykirk1701e

kinda like a bland chili with a dry cornbread. I knew it was bad when my wife, who likes vegetarian meals, said it needs meat.

Reviewed on Sep. 15, 2011 by juliemac1956

This is an easy dish that really tastes good!

Reviewed on Jul. 01, 2010 by KarenLiz

My family and I thought it was rather bland. The cornbread was also dry. Added salt and definitely used the salsa for added taste.

Reviewed on Feb. 26, 2010 by candycane16

My husband and I enjoyed it. I did however make small changes like used diced tomatoes with green chilies, used a red pepper instead of a green one and added 1/2 tsp of crushed red pepper to the bean mixture. Also did not have whole wheat flour so used white.