Return to Main Recipes Page/Return to Home Page
1 onion, chopped
In large skillet over medium-high heat; cook onion and pepper in oil until transparent. Add tomatoes, kidney beans, corn and chili powder. Cook over low heat, uncovered, for about 1 hour or until slightly thickened, stirring occasionally. Pour mixture into 9" x 13" baking dish. Sprinkle cornmeal evenly over surface.
In a bowl, beat milk and eggs; pour evenly over cornmeal. Sprinkle with cheese. Bake in preheated 350°F oven for 50 to 55 minutes. Cut into squares to serve.
Poster's Notes:
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
1 small green pepper, chopped
1 tbsp. vegetable oil
2 cup ripe tomatoes, coarsely chopped
1 can kidney (pinto) beans, drained and rinsed
1-1/2 cups corn kernels
1 tbsp. chili powder
3/4 cup cornmeal
1 cup milk
2 eggs
1-1/2 cups mozzarella or Cheddar cheese, shredded
This one is a TNT that I didn't even know was a recipe. I get recipes from an organization called Peak of the Market (www.peakmarket.com), which is a Winnipeg, Manitoba, farmers' market group. (I don't live in Winnipeg, I just like their recipes.) This was today's recipe. I made almost this exact dish, with some slight variations (noted in parentheses in the recipe) last night, just composing a dish off the top of my head. This was great with fresh garden ripe tomatoes, but come midwinter I'll make it with canned tomatoes and I'm sure it'll be fine. (BTW, having no milk on hand, last night I used unflavored soy milk and it was fine, but as this is a dairy dish to begin with it's sort of irrelevant.)