Ingredients Jump to Instructions ↓

  1. 3 1/2 c AM Blue Cornmeal

  2. 1 ts Non-alum baking powder

  3. 2 ts Cumin

  4. 2 ts Chili powder

  5. 2 c Milk or water

  6. 1 Egg; beaten or egg replacer

  7. 1 c Chopped green chilis

  8. 1 tb AM Unrefined Vegetable Oil

  9. 1 md Onion; chopped

  10. 2 c Pinto beans -- (cooked with clove of -- garlic and drained)

  11. 1 c Tomato sauce

  12. 2 1/2 c Grated cheese

Instructions Jump to Ingredients ↑

  1. 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. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias


Send feedback