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  • Tamale Pie

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  • Cooking spray, as needed
    1 (15-ounce) can black beans, drained and rinsed
    1 (15-ounce) can fire-roasted diced tomatoes
    1 (15-ounce) can corn, drained
    1 tablespoon chili powder
    1 teaspoon ground cumin
    1/2 teaspoon paprika
    1/4 cup diced onion
    1/2 cup shredded cheddar cheese
    3/4 cup cornmeal
    1 1/4 cups flour
    1 teaspoon baking powder
    1 cup milk
    1/4 cup sugar
    1 large egg
    Coat inside of a 4-quart slow cooker with some of the cooking spray. Pour in the beans, tomatoes, corn, spices, onion and cheese; stir well, taking care to evenly distribute spices.
    In a separate bowl, mix the cornmeal, flour, baking powder, milk, sugar and egg. Pour batter evenly over bean filling, spreading it with a spatula. Cover and cook on low for 4 to 7 hours or on high for 2 to 4 hours.
    Makes 6 servings.
    — Recipe from Stephanie O'Dea, author of "Make It Fast, Cook It Slow" (Hyperion 2009, 454 pp., $19.99).
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