Time 1h5m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix the beans, green chiles, tomatoes, onion and garlic. Line 9 inch pie pan with one pie crust. Pour 1/4 of the bean mixture into crust and spread evenly. Sprinkle with some of the cheese and cover with a tortilla. Continue to layer mixture the with cheese and tortillas, then cover with second pie crust. Flute edges and make slits in top. Bake in preheated oven for 45 minutes, or until crust is golden.
Time 50m Yield 6 servings. Number Of Ingredients 21 Steps:
In a large skillet, saute onion and green pepper in oil until tender. Add chili powder, garlic, cumin and pepper; saute 1 minute longer. Add tomatoes and bring to a boil. Reduce heat; cover and simmer 5 minutes., Stir in beans and corn; heat through. Transfer to an 11x7-in. baking dish coated with cooking spray., Preheat oven to 375°., For topping, in a small bowl, combine flour, cornmeal, sugar, baking powder, jalapeno and salt. Whisk egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top., Bake 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Serve with salsa and sour cream if desired.
Yield 6 Number Of Ingredients 21 Steps:
In a large skillet, saute onion and green pepper in oil until tender. Add the chili powder, garlic, cumin and pepper; saute 1 minute longer. Add tomatoes and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in beans and corn; heat through. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray. For topping, in a small bowl, combine the flour, cornmeal, sugar, baking powder, jalapeno and salt. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Spoon over filling; gently spread to cover the top. Bake at 375° for 20-25 minutes or until filling is bubbly and a toothpick inserted into topping comes out clean. Serve with salsa and sour cream if desired.
Time 1h45m Yield 6-8 serving(s) Number Of Ingredients 23 Steps:
In a sealable plastic bag or shallow dish, combine the black beans, sherry, and lemon juice. Marinate in the refrigerator 2 to 12 hours. Drain before using. Spoon the olive oil into a heavy nonstick or well-seasoned skillet over moderately high heat. Add the corn, toss once, then let brown very well, about 5 minutes. Toss again and continue browning for a minute or two. Add the jalapeno, garlic, cumin, oregano, 1/2 teaspoon of the salt, and the pepper. Cook a minute or two, then pour in 1/4 cup of the water to deglaze the pan. Turn out into a large bowl and toss in the tomatoes, scallions, and cilantro. The recipe may be prepared a day ahead to here. Bring 3 cups of the water and the remaining 1 1/2 teaspoons salt to a boil in a large, heavy saucepan over high heat. Meanwhile, in a medium bowl, stir together the cornmeal and remaining 2 cups cold water. Add the cornmeal mixture to the boiling water and stir constantly until the mixture returns to a boil. Reduce the heat to low and cook, stirring frequently, until the mixture is as thick as mashed potatoes, about 5 minutes. Stir in 1 cup of the yogurt. Cook over very low heat, stirring frequently, until again as thick as mashed potatoes, about 8 minutes. Spread about 2/3 of hte cornmeal batter in the prepared casserole (keep the remainder covered over hot water to keep warm), making a 1 inch raised edge all around. Spoon the drained black beans on top and press in lightly. Sprinkle 1 1/2 cups of the cheese over the beans. Add all of the corn-tomato mixture and spread into an even layer. Spoon the remaining cornmeal mixture over the top in dabs and spread to make an even layer that covers the top (it’s ok if some of the vegetables show through). Spoon the remaining yogurt and the canned tomato sauce in alternating diagonal lines. Sprinkle with the remaining 1/2 cup cheddar. Bake about 1 hour, or until deep golden brown on top. Remove from the oven and let stand for atleast 15 minutes before serving. Cut into squares, remove them with a spatula, and serve hot, with a dolllop of sour cream, a couple black olives and radish slices, and a sprig of cilantro, if desired. If making ahead, cool to room temperature, cover with foil, and refrigerate. To reheat sprinkle the casserole with 2 to 3 tablespoons water and cover with foil. If at room temperature, bake at 350 for about 45 minutes. If cold, add about 15 minutes.
Time 1h Yield 2 pies (8 servings each). Number Of Ingredients 10 Steps:
In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.
Time 1h Yield 6 servings Number Of Ingredients 18 Steps:
Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
More about “black bean cornmeal pie recipes”
Time 55m Yield 4-6 serving(s) Number Of Ingredients 19 Steps:
Preheat oven to 400. In a large skillet, heat the oil over medium-high heat. Add the beef and chili pepper, and fry for about 5 minutes or until beef is well-browned. Drain. Add the spices (chili powder through cayenne), stir, and cook for 1-2 more minutes. Remove from heat, and stir in the black beans and corn. Let cool for at least 5 minutes. In a large bowl, whisk together the eggs and milk. Add 1/2 cup cheese and the beef mixture, stir to combine well. Coat a deep 9-inch pie pan with cooking spray. Lay down the corn tortillas alongside the bottom and side of the pan to form a “tortilla pie crust.” It helps to heat up your tortillas in the microwave for a few seconds beforehand to make them more pliable. Pour your beef-egg mixture in the the pie crust and spread it out evenly. Cook for 30 minutes, then remove and top with the rest of the cheese. Cook for a further 5 minutes or until cheese is melted. Remove from oven and let cool for at least ten minutes. Cut into wedges and top with a generous amount of pico de gallo.
