Double Corn Chili Bean Bake

Need a quick meal to put on the table while you’re ‘busy’ doing holiday preparations?  This dish is a great way to ‘re-purpose’ leftover chili if you have about 4 cups from a previous meal.  If that’s the case it takes about ten minutes to put together & it’s ready for the oven.  But no problem if no leftovers – it’s still a relatively easy dish to make and you can get creative with the type of beans and seasonings.  Don’t be afraid to spice it up.  The corn mixture and cheese mellow the flavors.  But you can always keep the salsa jar or hot sauce on the table if you want to play it safe.

 Double Corn Chili Bean Bake

½ c. chopped onion

½ cup chopped sweet & hot peppers or 1 can green chiles

1 clove garlic, minced

2 T. olive oil

4 cups cooked kidney or black beans, or 2 cans, drained

2 cups chopped tomatoes preserved from your garden, of course, or 1 – 16 oz can

Hot sauce or salsa to taste

salt & pepper to taste

Optional:  Cumin (1-2 tsp.), chile powder (1 tsp.)

2/3 c. cornmeal

½ tsp. salt

¼ tsp. baking soda

½ c. milk, soy milk, rice milk or broth

4 T. olive oil

1 egg, beaten

1 ½ – 2 c. frozen garden corn, thawed

1 c. shredded sharp cheddar cheese

In lieu of that leftover chili – sauté onion, garlic & peppers in 2 T. of oil until onion is softened.  Stir in beans, tomatoes, chili peppers and seasonings.  Simmer until thickened or until most of the juice is evaporated.  Remove from heat.

Mix cornmeal, soda & salt in large bowl.  Combine egg, 4 T. oil & milk or liquid of choice.  Add corn & mix with dry ingredients.  Pour 2/3 of the cornmeal mixture into a greased 2 qt. baking dish.  Cover with the shredded cheese & layer the seasoned beans over the cheese.  Spoon last 1/3 of cornmeal mixture around edge of dish.  Bake at 350 degrees for about 35 minutes, until corn bread is done.  Makes 4-6 Servings.  Yum, it’s even good for breakfast!

ladling the corn - a work in progress