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Black Bean Cornmeal Pie

 Black Bean Cornmeal Pie
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
6 ServingsPrep: 30 min. Bake: 20 min.

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 chili powder, garlic, cumin and pepper; saute 1 minute longer.

2 of 2

Black Bean Cornmeal Pie (continued)

Directions (continued)

  • Add tomatoes and bring to a boil. Reduce heat; cover and simmer 5
  • minutes.
  • Stir in beans and corn; heat through. Transfer to an 11x7-in. baking
  • dish coated with cooking spray.
  • Preheat oven to 375°.
  • 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.
  • 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.
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.