|Vegetarian Tamale Pie with Cheddar Cheese Cornmeal Topping|
This recipe is similar to a vegetarian chili, but it has a yummy topping made with cheddar cheese and cornmeal. It’s a perfect weekday meal to serve to your family.
1 tablespoon vegetable oil
1 small yellow onion, chopped
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon chili powder
1 large carrot, diced small
1 red bell pepper, seeded and diced
1 jalapeño chili pepper, seeded and diced
1 tomato, chopped
398 ml (14 oz) can diced tomatoes, with juice
398 ml (14 oz) can kidney beans, drained and rinsed
Salt and pepper to taste
2/3 cup cheddar cheese, grated
3/4 cup cornmeal
1/3 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup buttermilk
2 tablespoons melted butter
Preheat oven to 350° F.
For the chili:
Heat oil in a dutch oven or heavy pot. Add onions and garlic and sauté seven minutes until soft.
Add carrots, bell pepper, jalapeño pepper and tomato and sauté for five minutes.
Add cumin, oregano, chili powder and sauté one minute more. Add canned tomatoes and beans. Lower heat and simmer 10 minutes.
For the topping:
In a mixing bowl, combine shredded cheese, cornmeal, flour, salt, baking powder and baking soda.
In a small separate bowl, combine egg, buttermilk and melted butter.
Pour wet ingredients into dry ingredients and mix until just combined.
Spoon batter onto vegetable mixture and bake 30 minutes or until golden on top and a toothpick comes out clean.