Tamale Pie I

Ingredients

 * 3 tbsp vegetable oil
 * 2 cups onions, chopped
 * 2 – 3 cloves garlic, minced
 * 1 tsp salt
 * 1 fresh green chile*, minced or 2 tsp minced chipotles in adobo sauce
 * 2 tsp ground cumin
 * 2 cups water
 * 1 cup green beans, de-stemmed and diced
 * 2 cups potatoes, in ¾-inch cubes
 * 2 – 3 cups sweet potatoes, carrots, or butternut squash, in ¾-in cubes
 * 1 tbsp lemon or lemon juice
 * 1 cup cheddar cheese, grated
 * 1 cup cornmeal
 * 2 tbsp white flour
 * 1½ tsp baking powder
 * ½ tsp baking soda
 * ½ cup corn (fresh, canned, or frozen)
 * ½ cup red bell pepper, diced
 * 2 tbsp fresh cilantro, minced
 * 2 eggs
 * ½ cup buttermilk

Directions

 * 1) Heat 1 tbsp oil and sauté onions, garlic, ½ tsp salt, and chile about 10 minutes, stirring frequently, until the onions begin to brown.
 * 2) Preheat oven to 350°F.
 * 3) Add cumin, water, green beans, potatoes, and sweet potatoes and bring to a boil.
 * 4) Reduce heat and let simmer about 20 minutes, until tender.
 * 5) Stir in lime juice and pour into lightly-oiled baking dish.
 * 6) While the potatoes are cooking, combine cornmeal, flour, baking powder and soda, remaining ½ tsp salt, corn, bell peppers, and cilantro in one bowl, and whisking the eggs, buttermilk, and remaining 2 tbsp oil together in the other.
 * 7) Combine the wet into the dry, folding until just mixed.
 * 8) Sprinkle cheddar cheese on top of the vegetable mixture in the baking dish, then spread the egg/cornmeal mixture evenly on top.
 * 9) Bake 30 minutes, until a knife or toothpick inserted into the cornmeal topping comes out clean.
 * 10) Serve hot.