This is a recipe that can use any cooked beans. I do not use tomatoes but tomato sauce and I use fresh corn off the cob mixed with butter and evaporated milk. You can use canned whole kernel corn, drained and do the same with it. I have refined this over the years. This version is what I use. You can add 1/2 pound of cooked ground meat if desired. I serve meatless with fresh tomatoes and fresh orange slices. I like this because it tastes like a filled tamale without the work of filling, binding and steaming all of the filled husks. Note: I increased milk to 1/3 to 1/2 cup based on reviewer comments. You could double the batter base and topping and cook about 10 minutes longer.
- 3⁄4 cup onion, chopped
- 1 tablespoon olive oil
- 1 (4 ounce) can mild green chilies or 1 medium green chilies or 1 (4 ounce) can hot green chili peppers
- 2 garlic cloves, chopped
- 1 tablespoon white flour
- 1 (8 ounce) can tomato sauce
- 3 cups cooked pinto beans
Batter Base and Topping
- 1 cup cornmeal
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄3-1⁄2 cup milk
- 1 large egg, beaten
Additions to Filling
- 2 dashes chili powder
- 1 1⁄2 cups whole kernel corn
- 1 cup cheddar cheese, shredded
- 1 cup monterey jack cheese, shredded
- Pam cooking spray
- In medium saucepan,add the first four ingredients, saute onions, garlic.
- Then add flour and mix well. Add pinto beans and tomato sauce. Heat until hot and simmering. Do not burn.
- Preheat oven 350°F.
- Spray Pam in a glass 9X13 pan or glass 8 X12 pan.
- Mix batter base and topping.
- Pour 3/4's of batter in the bottom of pan.
- Batter should be runny.
- Add 1 cup shredded cheese over the batter.
- Add contents of saucepan by spoonful.
- Sprinkler the chili powder.
- Add whole kernel corn by spoonful.
- Drizzle the balance of cornmeal batter across lengthwise in thin lines.
- Sprinkle 1 cup Monterey Jack cheese on the top.
- Bake 35 minutes. Batter will rise up on the sides of the pan and encase the filling. The top should just start to brown and when pushed spring back.
- To serve this with the serving in tact, cool for at least 15 minutes.
- Note: For one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. Or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk.
- This dish keeps well in the freezer.
- You can add cumin, cilantro or any ground cooked meat if desired but I serve as a vegetarian dish. You may also add sliced olives.