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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
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    6 servings

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 large 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. 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 piece: 329 calories, 5g fat (1g saturated fat), 36mg cholesterol, 621mg sodium, 58g carbohydrate (9g sugars, 11g fiber), 14g protein.

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