Shipping
Shipping
browse by origin

secured
Payments
Credit Cards Accepted
BBB
Better Business Bureau

Grocery Shopping

Online grocery shopping with EFoodDepot.com has never been easier. We offer groceries from all over the world!

We also ship to APO/FPO addresses.

Buy your groceries securely online with ease of mind at EFoodDepot.com

On Sale Weekly Deals Promo Deals Image Map


free recipes

affiliate program

suggest a product

fund raising

grocery savings calculator

Mexican Chili Corn Pie recipe
How to cook Mexican Chili Corn Pie recipe User rated: 0 [3285]
Difficulty: 3
Prep Time: mins
Cook Time: mins
Serving: 4
Send Mexican Chili Corn Pie recipe to friend  Email to a friend Print Mexican Chili Corn Pie recipe  Print

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

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.