Chili and Cornbread Pie

My hubby gave this an 8/10 and I gave it a 9/10, very good!  We used kidney beans.

Filling:
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
2 cups cooked pinto, kidney, or black beans, drained
1 cup diced tomatoes with juice (canned is fine)
1/2 cup fresh or frozen corn kernels
Sea salt and black pepper to taste

Crust:
1 1/2 cups cornmeal
3 1/4 cups water
3/4 teaspoon sea salt

Preheat oven to 350F.  Oil a round pie pan.
Heat oil in medium-size pan. Stir in onion and saut about 5 minutes. Add garlic, chili powder, and cumin. Saut 5 minutes more. Add beans, tomatoes, and corn. Season to taste with sea salt and black pepper. Let mixture simmer uncovered while you prepare crust.  (Before putting this filling in the crust, taste and make sure it is flavorful enough.  You may need to add more oregano, cumin, and salt).

Whisk together cornmeal and water in medium-size pan. Cook over medium heat until mixture begins to boil. Reduce heat to low. Stir in sea salt. Cook, stirring constantly, until thickened (about 10 minutes).

(You can add honey also to make your cornbread taste a little sweeter.  Also, feel free to flavor up your cornbread more by substituting the water with almond milk or other kind of milk, more salt, and/or coconut oil to make it taste more “buttery”).

Spread 2/3 of the mixture over bottom and up sides of the prepared baking pan. Pour bean mixture into crust. Top with remaining cornmeal mixture. (Don’t worry if beans are not covered completely).  Bake 30 minutes. Let sit 10 minutes before cutting.

Makes 6 servings

Original Recipe Taken From:  http://mothering.com/recipes/tamale-pie

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