Pueblo Corn Pie Native American
Recipe: #18825
May 05, 2015
Categories: Casseroles, Beans, Native American, Sunday Dinner, Thanksgiving Oven Bake, Gluten-Free, No Eggs, Vegetarian, Canned Tomatoes, Kosher Dairy, more
"Could use grits in this recipe"
Original is 8 servings
Ingredients
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- CORNMEAL TOPPING
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Nutritional
- Serving Size: 1 (257.4 g)
- Calories 257.7
- Total Fat - 7.1 g
- Saturated Fat - 2.5 g
- Cholesterol - 19.6 mg
- Sodium - 894.2 mg
- Total Carbohydrate - 38.9 g
- Dietary Fiber - 6.1 g
- Sugars - 6.9 g
- Protein - 13.2 g
- Calcium - 175.6 mg
- Iron - 2.7 mg
- Vitamin C - 20.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a large skillet.
Step 2
Add the onion and sauté until translucent.
Step 3
Add the garlic and bell pepper and continue to sauté until the onion is golden brown.
Step 4
Add the corn kernels, pinto beans, tomatoes, and seasonings.
Step 5
Stir well and simmer for 10 to 15 minutes.
Step 6
Season to taste with salt.
Step 7
Remove from the heat.
FOR THE TOPPING
Step 8
Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping.
Step 9
Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.
Step 10
Preheat the oven to 375 degrees F.
Step 11
Lightly oil a shallow 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal.
Step 12
Pour the skillet mixture over it and sprinkle with the grated cheese. Top with the remaining cornmeal, patting it in smoothly.
Step 13
Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty.
Step 14
Let stand for 10 minutes, then cut into squares or wedges to serve.
Tips
No special items needed.
0 Reviews
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