Created by dienia b on May 5, 2015
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.
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.