Filling: 1 10 oz pkg. frozen corn
2 Cloves garlic, minced Slightly thawed
1 c Each chopped onions and 2 c Mixed beans (pinto & kidney
Green peppers Or whatever you have)
1/2 c Each chopped celery and 1 1/2 t Each cumin and chili powder
Carrots (I used a good dash 1 t Oregano
Celery 16 oz Tomato sauce
Seed instead of the celery) 1 T Cornstarch
———————–CORN BREAD CRUST TOPPING———————–
3/4 c + 2 tbsp yellow cornmeal 1 c Water
1/4 c + 2 tbsp flour (either white 1 T + 1 tsp oil
Or wheat) 1 4oz can green chilies,
1 t Baking powder Drained
-ADDITIONAL TOPPINGS-
Vanilla yogurt or sour Chopped tomatoes
Cream
Saute garlic, onion, green pepper, celery, and corn in a dollop of
vinegar for 10-15 minutes. Add more vinegar if necessary to keep from
sticking. Add the rest of the ingredients, stirring the cornstarch
into the tomato sauce first. Bring mixture to a boil and spoon into a
9X13 baking pan sprayed with Pam.
For the crust topping combine the cornmeal, flour and baking powder.
Mix well.
Combine water, oil and chilies and stir into dry mixture. Spoon onto
the filling. Bake uncovered 30 minutes at 350F.
After baking, top with low-fat vanillia yogurt dollops and chopped
tomato.
Enjoy.
Kendra, k_swope@ojc.colorado.edu. Fatfree Digest [Volume 11 Issue 1],
Oct. 1, 1994.
Yields
6 servings