This dish kicks ass! I first made it last December when I was too busy to blog, so it's been sitting amongst my drafts for the past 3 months, patiently waiting to be posted until I made it again today.
I based it on this recipe from the eggs on sunday blog. I left out the garlic, upped the chili powder, omitted the cinnamon, subbed a can of Ro-tel for the jalapeno, added a can of black eyed peas (because I love them so), omitted the cheese, and used a vegan cornbread recipe for the topping instead of the more polenta-like topping in the original recipe. I also like to brown the corn with the onion and bell pepper, to get it toasty and delicious. And I use what may sound like an insane amount of cilantro, but I'm kind of crazy about cilantro, and it does lose some of its flavor when it cooks.
The filling is to die for. Each time I've made it, Brad and I have hovered over the stove, scooping up big mouthfuls with tortilla chips. If you wanted, you could add another can or two or Ro-tel, and you'd have yourself a kick ass salsa. The filling would also be equally as delicious served over rice as it is in tamale pie form. It just depends on what you're craving.
I love this meal. So very, very much.
1 tsp olive oil
1 medium red onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 15-oz can corn, drained
1 15-oz can black beans, drained and rinsed
1 15-oz can black-eyed peas, drained and rinsed
1 can Rotel (I like to use the extra spicy variety)
1 8-oz can tomato sauce
2 cups coarsely chopped cilantro
1 Tbsp cumin
2 Tbsp chili powder
1/2 tsp salt
1 cup almond milk mixed with 1 tsp vinegar
1 cup yellow cornmeal
1/2 cup flour
1 tsp salt
1 tsp baking powder
1/4 cup vegetable oil
Preheat oven to 350 degrees.
Heat olive oil in a large skillet over high heat. Add onion, bell pepper and corn. Saute several minutes, until onion and bell pepper begin to soften, and all vegetables are somewhat browned. Add remaining ingredients, cooking and stirring until heated through. Pour into a 9x9 baking pan.
In a small bowl, combine almond milk and vinegar. Stir together and set aside while you measure and combine the dry ingredients. Whisk together cornmeal, flour, salt and baking powder. Add milk and vegetable oil. Stir thoroughly. Spread over bean filling. Bake 20-30 minutes, until cornbread topping is cooked through (you can test it with a toothpick).
If desired, sprinkle 1 cup grated cheddar cheese on the filling before adding the topping.