Black Bean Cornmeal Pie Recipe
Black Bean Cornmeal Pie Recipe photo by Taste of Home
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Black Bean Cornmeal Pie Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 6 servings


  • 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
  • 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

Nutritional Facts

1 piece: 329 calories, 5g fat (1g saturated fat), 36mg cholesterol, 621mg sodium, 58g carbohydrate (9g sugars, 11g fiber), 14g protein.


  1. In a large skillet, saute onion and green pepper in oil until tender. Add chili powder, garlic, cumin and pepper; saute 1 minute longer. Add tomatoes and bring to a boil. Reduce heat; cover and simmer 5 minutes.
  2. Stir in beans and corn; heat through. Transfer to an 11x7-in. baking dish coated with cooking spray.
  3. Preheat oven to 375°.
  4. For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder, jalapeno and salt. Whisk egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top.
  5. Bake 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.
Originally published as Black Bean Cornmeal Pie in Healthy Cooking August/September 2008, p23

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rykirk1701e User ID: 5850325 160295
Reviewed Sep. 19, 2011

"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."

juliemac1956 User ID: 5806199 105326
Reviewed Sep. 15, 2011

"This is an easy dish that really tastes good!"

KarenLiz User ID: 2217422 162888
Reviewed Jul. 1, 2010

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

candycane16 User ID: 3832742 174882
Reviewed Feb. 26, 2010

"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."

babyjimmie User ID: 3789314 173096
Reviewed Sep. 20, 2009

"This was okay -- It seemed to have more cornbread than beans, so to me it was more like a bread. Next time, I will back off on the dough part"

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