Ingredients:
1 (16 ounce) cans diced tomatoes ( drained)
2 cups frozen corn
1 (15 ounce) cans pinto beans, rinsed and drained
1 (4 ounce) cans chopped green chilies
1/3 cup chopped green peppers
1/3 cup chopped onions
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon dried cilantro
1/4 teaspoon oregano
1/4 teaspoon garlic powder
1/4 cup cornmeal
1/2 cup flour
1 teaspoon baking powder
1 tablespoon sugar
1 dash salt
1/2 cup milk
1 eggs
1 tablespoon canola oil
paprika
Directions:
Preheat oven to 350 degrees F.
Filling: Place all filling ingredients into a medium saucepan.
Cook over med.
Heat 10-15 minutes, stirring occasionally.
Set aside.
Crust: Combine cornmeal, flour, baking powder, sugar and salt in a small bowl.
Add remaining ingredients.
Mix until batter is blended.
Spoon filling into a 9 in.
round cake dish.
Spoon batter over filling.
Sprinkle top with a bit of paprika.
Bake for 35-40 minutes.
Let stand for 10 minutes before serving.
Servings: 6
Time preparation: 10 min.
Time total: 70 min.