Bean and cornmeal pie (ovo lacto)

1 Servings

Ingredients

Quantity Ingredient
2 cans Black beans/kidney beans
2 cups Chopped onions
1½ cup Chopped tomatoes
{canned tomatoes work, just
Drain them}
¼ cup Salsa {I use hot}
1 large Green pepper
1 cup Frozen corn kernels
1 teaspoon Cumin
2 teaspoons Chili
1 teaspoon Or more mixed herbs {i
Cheated & used Mrs. Dash}
½ teaspoon Salt
¾ cup Flour
¾ cup Cornmeal
¾ cup Skim milk
2 teaspoons Baking powder
1 dash Salt
2 teaspoons Sugar
1 dash Chili pepper
1 Egg white
½ cup Corn kernels

Directions

TOPPING

Saute onions & pepper in a little vegetable stock & water till tender (about 8 mins). Add tomatoes, beans, salsa & corn. Add the spices and simmer while you get the topping ready.

{Original recipe called for 3 or 4 tablespoons of oil and 1 whole egg in the batter. I increased the milk slightly, added about ½ more teaspoon of baking powder and used just the egg white} Sift together dry ingredients. Beat egg white & milk. Stir into flour & cornmeal mixture - don't overmix. Fold in the corn kernels, and spread batter over bean mixture and bake at 375 degrees for 25 minutes.

I serve this with plain yogurt {reduced fat, can't get fatfree around my neck of the woods} & extra salsa on the side.

Posted by Janet Hatch <janet.hatch@...> to the Fatfree Dig. Vol. 12 Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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