Ingredients

2 tablespoons water or vegetable oil

1 medium onion, diced

1 green hell pepper, chopped

2 cups frozen corn kernels

1 small can gren chilies, chopped

1 cup tomato sauce

2 tablespoons chili powder

Salt and pepper, to taste

4 cups cooked kidney beans, mashed

1-1/2 cup cornmeal

1/2 cup unbleached all-purpose flour

1/2 teaspoon baking powder

3 cup water

How to prepare

Heat the water or oil in a large pot over medium heat and cook the onion for ten minutes. Add the green pepper, corn, green, chilies, tomato sauce, chili powder, salt, pepper and  cook for three minutes. Add the mashed beans and cook ten minutes more over low heat. Remove from the heat and set aside. Preheat the oven to 350 degree. Combine the cornmeal, flour, baking powder, water in a large saucepan and cook over medium heat until the mixture thickens, stirring constantly with a wire whisk to keep the cornmeal from lumping. Spread half the cornmeal mixture over the bottom of a nonstick baking dish, Spread the bean mixture on top, spreading to cover the beans. Bake for 45 minutes or until the cornbread is golden.

Serves 8

Preparation Time: 45 minutes

Baking Time: 45 minutes