Total Steps
4
Ingredients
21
Tools Needed
3
Ingredients
- chopped tomatoes(optional)
- vanilla yogurt or sour cream
- 1 can 4 ounce green chilies
- 1 cup water
- 1 1/3 tablespoon oil
- 1 teaspoon baking powder
- 7/8 cup yellow cornmeal
- 3/8 cup flour (white or wheat)
- 1 tablespoon cornstarch
- 16 ounce tomato sauce
- 1 teaspoon oregano
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon chili powder
- 2 cup mixed beans (pinto, kidney, or other)
- 1 package 10 ounce frozen corn
- celery seed(optional)
- carrots(optional)
- 2 cloves garlic, minced
- 1 cup chopped onions
- 1 cup chopped green peppers
- 1/2 cup chopped celery
Instructions
Step 1
Saute garlic, onion, green pepper, celery, and corn in a dollop of vinegar for 10-15 minutes. Add more vinegar if necessary to keep from sticking. Add the rest of the ingredients, <a href="/technique/DRM2WPZ4/stirring">stirring</a> the cornstarch into the tomato sauce first. Bring mixture to a <a href="/technique/W7VKDJHH/boil">boil</a> and <a href="/technique/NX588QBK/spoon">spoon</a> into a 9X13 <a href="/technique/RNT367Z2/baking">baking</a> pan sprayed with Pam.
Step 2
For the crust <a href="/technique/R34ZSY3M/topping">topping</a> combine the cornmeal, flour and <a href="/technique/HF7TLMS7/baking-powder">baking powder.</a> <a href="/technique/7S3QCKWK/mix">Mix</a> well.
Step 3
Combine water, oil and chilies and <a href="/technique/DRM2WPZ4/stir">stir</a> into <a href="/technique/RF7SRX43/dry">dry</a> mixture. <a href="/technique/NX588QBK/spoon">Spoon</a> onto the filling. <a href="/technique/RNT367Z2/bake">Bake</a> uncovered 30 minutes at 350F.
Step 4
After <a href="/technique/RNT367Z2/baking">baking</a>, <a href="/technique/R34ZSY3M/top">top</a> with low-fat vanillia yogurt dollops and chopped tomato.