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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 18 |
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Directions: Heat the olive oil in a large frying pan over medium-high heat. Add
the onion bell pepper, and garlic and cook until softened. 6 to 8
minutes.
Remove from the heat and stir in the tomato sauce, pinto beans, corn,
chili powder, cumin, salt and cayenne. Pour into an 8 x 8 glass
baking dish.
Preheat the oven to 350 degrees.
Boil the water add the cornmeal, lemon juice, mustard, and salt in a
large saucepan, and stir until mixed. Bring to a boil over
medium-high heat, then immediately reduce the heat to low and simmer,
stirring often, until thickened, 4 to 5 minutes.
Spread the cooked cornmeal over the bean mixture. Bake for 30
minutes. Cool for 10 minutes before serving.
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