Ingredients: |
Ingredients: For Corn Pone Crust:
3 cups water
¼ teaspoon salt
⅔ cup yellow cornmeal
1 tablespoon butter or margarine
2 tablespoons Parmesan cheese
1 teaspoon dried parsley
For Filling:
1 tablespoon vegetable oil
1 cup sliced onions
2 cloves garlic, minced
2 cups cooked black beans
1 cup corn kernels
1½ cups whole tomatoes, with liquid (14.5 ounce can)
⅔ cup tomato paste
1 teaspoon chili powder (or to taste)
1 teaspoon oregano
½ teaspoon salt
⅛ teaspoon ground black pepper
¼ to ½ teaspoon cayenne pepper (optional)
½ cup grated cheddar or jack cheese
1 tablespoon chopped chili peppers (optional)
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Directions: |
Directions:To make the crust, bring the water to a boil. Stir in the salt, cornmeal, and butter or margarine. Reduce the heat and cook, stirring often, for 20 minutes. Remove from the heat. Add the Parmesan cheese and parsley flakes. Let cool.
Preheat the oven to 400°F. Heat the oil in a large skillet. Sauté the onions and garlic until just tender, about 5 minutes. Add the beans, corn, tomatoes, tomato paste, chili powder, oregano, salt, pepper, and cayenne, if using. Warm over low heat, about 5 minutes.
Spread half of the corn pone in an oiled 9-inch pie pan and add the filling. Cover with the grated cheese. Spread the remaining corn pone over the top of the pie until the chili is covered. Sprinkle with chili peppers, if desired. Bake until the top crust is nicely browned, about 1 hour. |
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