Mexican Style Cornbread Casserole

Mexican Style Cornbread Casserole

Mexican Style Cornbread Casserole


(Serves 4)

For the Casserole:

1 onion, finely diced

4 garlic cloves, finely chopped

2 stick of celery, finely diced

1 small red chilli, finely chopped

1½ red capsicums, chopped into bite size pieces

1½ green capsicums, chopped into bite sized pieces

2 tsp of chilli powder

2 tsps of cumin powder

1 tsp paprika powder

¼ tsp of dried basil

1 tbsp fresh oregano leaves

1 bay leaf

6 large tomatoes, pureed in a blender

1 corn cob, kernels cut off

3 cups of cooked pinto/kidney beans

1 cup of vegetable stock

1 handful of kale, roughly chopped

salt and pepper to taste

1 tsp of dried oregano

½ tsp of paprika

For The Cornbread crust:

1 cup of uncooked polenta

1½ tsp of baking soda

½ tsp of salt

1 tbsp of maple syrup

1 cup of soy milk

1 corn cob, kernels cut off

½ green capsicum, sliced

½ red capsicum, sliced


Preheat the oven to 395°F/200°C.

Heat a pot over a high heat. Add the onion, garlic, chili, celery sticks and chopped capsicums. Saute until light brown. Add quarter of a cup of water and stir to deglaze the pan. Add the chili powder, cumin powder, dried basil, paprika powder, oregano leaves and one bay leaf. Stir well. Add the pureed tomatoes. Add the corn kernels from 1 cob,

the cooked pinto beans. Add the vegetable stock, the kale and stir well. Bring to the boil, then reduce the heat and simmer for five minutes.

Place the polenta, the baking soda and the salt into a large bowl. Whisk well, then add one cup of soy milk. Add the maple syrup

then whisk to combine. Add the capsicum strips and remaining corn kernels, then stir well.

Pour the bean casserole into a baking dish. Spread the cornbread mixture on top and spread it out to make it smooth. Place the

dish into the oven and bake for thirty

minutes or until the cornbread is a deep golden colour and firm to touch.

To Serve: Place in the centre of the table along with a bowl of salad greens and let everyone help themselves.

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