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Mexican Pot Pie

February 6, 2009

“Don’t be alarmed!  It is just blue cornmeal!” I shouted as I defended this dish to my suspicious husband.  He ended up loving this dish, and subsequently naming it as well.


Mexican Pot Pie

1 can diced tomatoes with chilis

½ cup frozen or canned corn kernals

2 cups black beans

1 onion, dived

1 green bell pepper, diced

1 T cumin

1 T chili powder

½ tsp garlic powder

½ tsp salt

Corn bread topping:

1/2 cup flour

4 T cornmeal

1 T sugar

¼ T baking powder

2 egg whites or 1 whole egg

1/4 C canola oil

¼ cup milk or water

¼ cup cheese folded in


Sautee veggies and add tomatoes, corn, beans, and seasonings.  Pour into casserole and top with cornbread mixture.  Bake at 350 degrees for 30 minutes or until golden brown.

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