Pueblo Corn Pie Native American
May 05, 2015
"Could use grits in this recipe"
- CORNMEAL TOPPING
- 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
Heat the oil in a large skillet.
Add the onion and sauté until translucent.
Add the garlic and bell pepper and continue to sauté until the onion is golden brown.
Add the corn kernels, pinto beans, tomatoes, and seasonings.
Stir well and simmer for 10 to 15 minutes.
Season to taste with salt.
Remove from the heat.
FOR THE TOPPING
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.
Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.
Preheat the oven to 375 degrees F.
Lightly oil a shallow 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal.
Pour the skillet mixture over it and sprinkle with the grated cheese. Top with the remaining cornmeal, patting it in smoothly.
Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty.
Let stand for 10 minutes, then cut into squares or wedges to serve.
Tips & Variations
No special items needed.