• 3 1/2 cup am blue cornmeal
  • 1 tsp non-alum baking powder
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2 cup milk or water
  • 1 egg, beaten or egg replacer
  • 1 cup chopped green chilis
  • 1 tbsp am unrefined vegetable oil
  • 1 med onion, chopped
  • 2 cup pinto beans
  • -- (cooked with clove of
  • -- garlic and drained)
  • 1 cup tomato sauce
  • 2 1/2 cup grated cheese
  • chopped green onions
  • -- to garnish top


Combine first three ingredients. Combine milk, egg and chilies in a separate bowl. Saute" chopped onion in oil and add to milk mixture; stir into cornmeal mixture, then pour half of batter into the bottom of an oiled casserole dish (rectangular). Layer with beans, tomato sauce, and cheese; repeat layering. Bake at 375°F. for 40 minutes, garnish with chopped green onions and serve with salsa.

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