Bean & Cornmeal Pie

Directions

Sauté onions and pepper in a little vegetable stock and water until tender (about 8 mins).

Add tomatoes, beans, salsa and 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 - 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 and milk. Stir into flour and cornmeal mixture - don’t overmix. Fold in the corn kernels, and spread batter over bean mixture and bake at 375℉ (190℃) for 25 minutes. Serve this with plain yogurt and extra salsa on the side.