1. In medium saucepan,add the first four ingredients, saute onions, garlic. 2. Then add flour and mix well. Add pinto beans and tomato sauce. Heat until hot and simmering. Do not burn. 3. Preheat oven 350°F. 4. Spray Pam in a glass 9X13 pan or glass 8 X12 pan. 5. Mix batter base and topping. 6. Pour 3/4's of batter in the bottom of pan. 7. Batter should be runny. 8. Add 1 cup shredded cheese over the batter. 9. Add contents of saucepan by spoonful. 10. Sprinkler the chili powder. 11. Add whole kernel corn by spoonful. 12. Drizzle the balance of cornmeal batter across lengthwise in thin lines. 13. Sprinkle 1 cup Monterey Jack cheese on the top. 14. Bake 35 minutes. Batter will rise up on the sides of the pan and encase the filling. The top should just start to brown and when pushed spring back. 15. To serve this with the serving in tact, cool for at least 15 minutes. 16. Note: For one can of whole kernel corn, drained, add 1 tbsp margarine or butter and 1 tbsp evaporated milk if desired. Or, 2 frozen cobs of corn, microwaved, cut the corn off the cop, add the butter and milk. 17. This dish keeps well in the freezer. 18. You can add cumin, cilantro or any ground cooked meat if desired but I serve as a vegetarian dish. You may also add sliced olives. ---------------------------------------------------------------------------
Nutrition
Ingredients
