INGREDIENTS
- 1 tablespoon corn oil
- 2 garlic cloves, crushed
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 celery stalk, diced
- 1 teaspoon hot chili powder
- 14 ounces can chopped tomatoes
- 11 1/2 ounces can corn, drained
- 7 1/2 ounces can kidney beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Salt and pepper
- Cilantro sprigs, to garnish
- Tomato and avocado salad, to serve
- Topping:
- 2/3 cup cornmeal
- 1 tablespoon all purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 egg, beaten
- 6 tablespoons milk
- 1 tablespoon corn oil
- 1 cup grated sharp cheddar cheese
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DIRECTIONS
- Heat the oil in a large skillet and gently fry the garlic, bell peppers and celery for 5-6 minutes until just softened.
- Stir in the chili powder, tomatoes, corn, beans and seasoning. Bring to a boil and simmer for 10 minutes. Stir in the cilantro and spoon into an ovenproof dish.
- To make the topping, mix together the cornmeal, flour, salt and baking powder. Make a well in the center, add the egg, milk and oil and beat until a smooth batter is formed.
- Spoon over the bell pepper and corn mixture and sprinkle with the cheese. Bake in a preheated oven at 425 F for 30 minutes until golden and firm.
- Garnish with cilantro sprigs and serve immediately with a tomato and avocado salad.
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