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

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

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

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.

Directions

  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

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.

Reviews for Black Bean Cornmeal Pie

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (3)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
Reviewed Sep. 15, 2011

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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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